Slow Roasted Moroccan Honey Lamb Shoulder
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Easy
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4 hours 20 mins
The ultimate crowd-pleaser they’ll adore you for the taste combination of rich slow roasted lamb, toasty Moroccan spices and pure honey that adds a sweet zing to this year-round comforting main course.
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Skill Level
Easy
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Prep Time
20 mins
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Cooking Time
4 hours plus cooling time
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Servings
4-6
Ingredients
- 1.25kg – 1.5kg lamb shoulder, bone in
- 70ml extra virgin olive oil
- ¼ bunch continental parsley leaves
- Zest and juice of 1 lemon
- 2 cloves garlic
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- 1 ½ tsp ground paprika
- 1 tbsp Capilano Honey
- Sea salt and pepper, to taste
- 2 large brown onions, cut in thick slices
- ¾ cup vegetable stock
To serve
- 50g Capilano Honey + extra to squeeze
- Juice 1 lemon
- Bring lamb shoulder to room temperature, then preheat oven to 180°C (fan forced).
- In a food processor, combine olive oil, parsley, lemon zest, garlic, cumin, coriander, paprika, honey salt and pepper and blend until a paste forms.
- Using a knife, score lamb shoulder all over then rub marinade all over. In the base of a large roasting dish place the rounds of onion and place lamb on top. Add stock to base of roasting dish and roast the lamb for 20 minutes uncovered.
- Remove lamb from oven, cover with aluminium foil then reduce heat to 160°C and roast for a further 3 hours. After 3 hours combine honey and lemon juice in a small bowl and stir until well combined.
- Remove foil and pour the honey glaze all over the meat. Roast for a further 30 minutes or until the lamb is fork tender or 90°C. Serve with an extra drizzle of honey for a gorgeous glisten.
Used in this recipe
- Bring lamb shoulder to room temperature, then preheat oven to 180°C (fan forced).
- In a food processor, combine olive oil, parsley, lemon zest, garlic, cumin, coriander, paprika, honey salt and pepper and blend until a paste forms.
- Using a knife, score lamb shoulder all over then rub marinade all over. In the base of a large roasting dish place the rounds of onion and place lamb on top. Add stock to base of roasting dish and roast the lamb for 20 minutes uncovered.
- Remove lamb from oven, cover with aluminium foil then reduce heat to 160°C and roast for a further 3 hours. After 3 hours combine honey and lemon juice in a small bowl and stir until well combined.
- Remove foil and pour the honey glaze all over the meat. Roast for a further 30 minutes or until the lamb is fork tender or 90°C. Serve with an extra drizzle of honey for a gorgeous glisten.
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