Prep Time10 minsCook Time1 hr 10 minsTotal Time1 hr 20 mins
Lamb
34 American lamb shoulder, cut into 4 equal pieces
1 tbsp Olive oil
Moroccan Spice
1 tbsp Salt
1 tbsp Pepper
1 tsp Cinnamon
0.50 tsp Nutmeg
1 tbsp Paprika
1 tsp Allspice
1 tbsp Oregano
1 tsp Turmeric
Sweet & Spicy Sauce
1 Onion, diced
2 Garlic
1 Bay leaf
1 Cardamom pod
2 tbsp Fig fresh and cut in half, or 1/2 cup dried figs diced
4 Red chilies,
1.50 cups Water, stock or wine
Serve
3 Cooked Moroccan herbed couscous
Fresh mint
Extra red chilies
1Preheat the oven to 375 degrees F.
2Prepare the spice blend my mixing all ingredients together in a deep plate or jar.
3Trim off excess fat from the lamb and make sure the meat is dry.
4Flavor the lamb with half the spice mixture and toss them well.
5Heat a heavy cast iron skillet over medium high heat and sear the lamb for 3 minutes per side until a golden crust is formed.
6Now lower the heat to medium and start adding the ingredients for the sauce in order.
7Make sure to toss the ingredients well and let the cook just until the mixture begins to simmer.
8At that point, cover the pan with foil and continue roasting it in the oven for 1 hour. Roast the lamb for more or less time depending on how tender you prefer it to be.
9Remove from the oven and serve the lamb on a bed of couscous, drizzled with extra sauce form the pan.
Ingredients
Lamb
34 American lamb shoulder, cut into 4 equal pieces
1 tbsp Olive oil
Moroccan Spice
1 tbsp Salt
1 tbsp Pepper
1 tsp Cinnamon
0.50 tsp Nutmeg
1 tbsp Paprika
1 tsp Allspice
1 tbsp Oregano
1 tsp Turmeric
Sweet & Spicy Sauce
1 Onion, diced
2 Garlic
1 Bay leaf
1 Cardamom pod
2 tbsp Fig fresh and cut in half, or 1/2 cup dried figs diced
4 Red chilies,
1.50 cups Water, stock or wine
Serve
3 Cooked Moroccan herbed couscous
Fresh mint
Extra red chilies
Directions
1Preheat the oven to 375 degrees F.
2Prepare the spice blend my mixing all ingredients together in a deep plate or jar.
3Trim off excess fat from the lamb and make sure the meat is dry.
4Flavor the lamb with half the spice mixture and toss them well.
5Heat a heavy cast iron skillet over medium high heat and sear the lamb for 3 minutes per side until a golden crust is formed.
6Now lower the heat to medium and start adding the ingredients for the sauce in order.
7Make sure to toss the ingredients well and let the cook just until the mixture begins to simmer.
8At that point, cover the pan with foil and continue roasting it in the oven for 1 hour. Roast the lamb for more or less time depending on how tender you prefer it to be.
9Remove from the oven and serve the lamb on a bed of couscous, drizzled with extra sauce form the pan.
American Lamb Shoulder with Moroccan Spice
