Eight-hour melt-in-the-mouth lamb
| Recipe By: | Abigail Donnelly |
| Serves: | 6 |
| Cooking Time: | 8 hours |
| Cook's Tips: | Chermoula paste can be made by mixing this Chermoula Spice with a little oil. |
| Prep Time: | 15 minutes |
Ingredients
- 3 tbsp Chermoula spice
- 2 Tbsp olive oil, to drizzle
- 2 kg Lamb shoulder
- 2 cloves garlic, peeled and chopped
- 1 litre good quality stock
- honey
- 10 saffron threads
- 3 Tbsp chermoula paste
- 1/2 tsp sweet paprika
- a pinch sea salt, plus extra to taste
- Black pepper, freshly ground
- 2 400g tins butter beans, drained
- 5 garlic cloves, finely chopped
- flatbread, for serving
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
1. Pre-heat the oven to 110°C.
2. Place a large pan over a medium to high heat, add the oil and, once hot, brown the lamb on all sides.
3. Transfer to a large cast-iron pot or casserole dish and add the remaining ingredients, spooning over the lamb until well coated.
4. Cover with a tight-fitting lid or tinfoil and roast for 7 to 8 hours, basting occasionally, until the meat is succulent and tender, falling away from the bone.
5. Serve on a bed of creamed butter beans, with flatbread on the side
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