Name: Moroccan Lamb with Muhamurra
Prep time: 15 min
Cook time: PT-476449H11M16S
Total time: PT-476449H11M16S
Cuisine: Middle Eastern
Ingredients: 2kg lamb shoulder; 500ml water or stock; 1 lemon, sliced; 1 onion, cut into wedges; 2 banana shallots, peeled and roughly chopped; 8 cloves garlic, peeled; 2 thumbs ginger, peeled; 3 tbsp Herbie’s Ras el Hanout Spice Blend; 3 tbsp olive oil; 1 tsp salt; half bunch of mint & coriander; 250ml Greek yoghurt; 100g shelled walnuts; 250g roasted capsicum (freshly roasted or drained from a jar); 45g (2 slices) sourdough; 2 cloves garlic, peeled; 1 tsp Herbie’s Harissa Blend or Rose Harissa Blend; 2 tbsp olive oil; 2 tsp Herbie’s Pomegranate Molasses; 1 tsp Herbie’s Nigella Seeds to serve, optional

Moroccan Lamb with Muhamurra

Look no further for the ultimate Easter lamb. This Moroccan crusted, slow cooked shoulder is economical, delicious, and one of our favourite crowd pleasing dishes. We use our best-selling Ras el Hanout, the ultimate Moroccan blend containing 23 herbs and spices, mixed with yoghurt and fresh herbs for a great marinade and crust. The Muhamurra side sauce is made with roasted capsicum, walnuts, bread and Harissa, and is also a great alternative to hommous in sandwiches and on dip platters.

Prep Time: 15 mins

Cook Time: 4 hrs 30 mins

Total Time: 4 hrs 45 mins

Yield: Serves 6-8 1x

Category: Red Meat

Method: Slow Cook

Cuisine: Middle Eastern

Scale

Ingredients

2kg lamb shoulder
500ml water or stock
1 lemon, sliced
1 onion, cut into wedges

Marinade

2 banana shallots, peeled and roughly chopped
8 cloves garlic, peeled
2 thumbs ginger, peeled
3 tbsp Herbie’s Ras el Hanout Spice Blend
3 tbsp olive oil
1 tsp salt
half bunch of mint & coriander
250ml Greek yoghurt

Muhumurra

100g shelled walnuts
250g roasted capsicum (freshly roasted or drained from a jar)
45g (2 slices) sourdough
2 cloves garlic, peeled
1 tsp Herbie’s Harissa Blend or Rose Harissa Blend
2 tbsp olive oil
2 tsp Herbie’s Pomegranate Molasses
1 tsp Herbie’s Nigella Seeds to serve, optional

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Instructions

Combine all marinade ingredients except oil and yoghurt in a food processor. Pulse to break down, then blend while adding oil to make a rough paste. In a separate bowl, mix with yoghurt to create a thick marinade.
Cover the lamb shoulder all over in marinade and either cover and leave overnight in the fridge, or cook straight away.
Pre-heat oven to 150C.
In a large baking tray, scatter lemon and onion, then place shoulder skin-side up on top. Pour water or stock into the base (do not pour over marinade as it will ‘wash’ off).
Cover tightly with foil and cook for 4 hours. Check after 4 hours that the meat is falling away from the bone. If not, leave for another 30 minutes. When ready, remove foil and return to oven for a further 30 minutes for the top to brown further while making the sauce.
For muhumurra, blend all ingredients in a food processor and season to taste. For a thinner sauce, simply add a little water. This will keep in the fridge for a week.