Slow Roast Moroccan Lamb

Shoulder of lamb (and pork, for that matter) is one of those cheaper cuts that becomes amazing if it’s slow-roasted. This Moroccan-style lamb is absolutely stunning – I can say that in all modesty cos it’s not my recipe. It’s one from a recent Olive from the Doukan restaurant in Wandsworth. I’ve tinkered with it a tiny bit.

It’s simplicity itself to prepare but does need three and half hours in the oven and to marinade overnight – it’s a weekend easy tea.

A 1.5 kg (ish) joint will be enough for two with leftovers – and I can heartily recommend it for sandwiches.

For that size joint, take 100g of butter and let it soften at room temperature. Mix into the butter: 1 tbsp ground cumin, 2 tsp ground coriander, 2 tsp salt, 1 tsp ground black pepper.

Slash the lamb all over and rub in the butter, making sure it goes into the cuts. Wrap the joint tightly in foil and leave in the fridge all day or overnight.

It’ll need to come out of the fridge in time to get to room temp before going into the oven at 160 degC. Pour a glass of water into the bottom of the tray around the lamb to create some steam in the oven.

Let it cook in the oven for three hours without opening the foil. After that time, carefully open the top of the foil (so you don’t lose all the juices) and give it a further half an hour to brown up. You know it’s done when it’s falling away from the bone.

Shoulders are a fatty cut which puts people off, but slow cooking renders out all the fat and makes amazingly moist, melting meat that takes on the spices brilliantly. I was greedy and ate all the leftovers in sandwiches, but they’d make a great Monday night curry.