Slow Roasted Middle Eastern Lamb Shoulder
Prep:  10 minutes
Cook:  3 hours 15 minutes
Serves:  4-6
Average: 4.4 (61 votes)
Difficulty:
Cuisine:
Saved:
Middle Eastern
124
Recipe by: Rosella
Fruit chutney and harissa spice turns this lamb shoulder into a melt-in-your-mouth Middle Eastern meal. Get slow-cooking and enjoy this stunning winter dinner!
Credit: Whisk Media Group
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Slow Roasted Middle Eastern Lamb Shoulder
Ingredients:
Method:
  1. Heat oil in a large flameproof and ovenproof casserole dish and sear lamb shoulder on each side. Transfer to a plate and set aside
  2. Reduce heat to medium-low. Add onion, garlic, spice mix and cinnamon and cook for 1-2 minutes. Add fruit chutney, dates and stock. Season with salt and pepper and mix well. Return lamb shoulder to pan and bring to a simmer, spooning sauce over the top of the lamb
  3. Cover and cook in a low oven 150°C (fan-forced) for 3 hours
  4. To serve, combine couscous, rice, almonds and coriander and spoon onto a serving platter
  5. Remove lamb from sauce and place onto a serving plate. Cover and keep warm. Return sauce to stove top and simmer uncovered until reduced and thickened. Season to taste. Drizzle over lamb. Garnish with more almonds and coriander
Tips & Hints:
  • Slow cooker method: Reduce beef stock to 1 cup. Cook on Low 6-8 hours or High 4-5 hours.
Rosella fruit chutney
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