6
Easy
15 minutes
8 hours
Preheat the oven to 110°C.
Place a large pan over a medium to high heat, add the oil and, once hot, brown the lamb on all sides. Transfer to a large cast-iron pot or casserole dish and add the remaining ingredients, spooning over the lamb until well coated.
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.
Serve on a bed of creamed butter beans, with flatbread on the side
Cook's note: Chermoula paste can be made by mixing this Chermoula Spice with a little oil, alternatively make it from scratch according to this recipe
