Saturday, 10 November 2012

slow roast shoulder of lamb with moroccan spices and salt cured orange

This is my first attempt at using my brand new slow cooker. I'm quite excited by the possibilities and couldn't wait to prepare some slow cooked meat. I apologise now if my blog gets a little overtaken with slow-cooking recipes. I'll do my best to not get too carried away. Anyways, whether you're a novice or pro slow-cooker I urge you to give this recipe a try. You could serve it with couscous but I decided to shred it and serve with flat bread and a range of side dishes including roast butternut squash and marrow slices, hummus, mint and garlic sauce and some sriracha too (I love that stuff).

1 kg half shoulder or leg of lamb
2 tbsp ras al hanout (check out this recipe for the spice mix or use shop bought)
1 tsp salt
1 tsp black pepper
1 tbsp honey or agave syrup
1 tbsp dried mint (don't even think about using fresh - it won't work anywhere near as well.)
1 salt cured orange, pith removed, sliced into quarters
2 onions, peeled and roughly sliced
2 sticks of celery, halved
2 carrots, peeled and halved

  1. Mix the spice rub ingredients together and rub into the lamb making sure it is completely slathered in the mix. Cover and set to one side to marinate. I left mine overnight but an hour or so should do it. 
  2. Put the carrot, celery, onion and orange into the base of a slow cooker and put the lamb on top. Add a cup of water then cover with the lid and leave to cook on low/medium for 6 -12 hours. You may need to adjust this depending on your slow cooker. It is ready when the meat pulls apart easily and is falling off the bone. 
  3. When cooked, remove the meat from the slow cooker and when cool enough to handle pull the meat apart into smaller pieces.
  4. Serve with hummus, roast vegetables, flat bread and yogurt and chilli sauces. 

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