Eight-hour melt-in-the-mouth lamb simmered in chermoula, honey and saffron
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- Abigail Donnelly
- 6
- Easy
- Dairy free
- 15 minutes
- 8 hours
- Sanctum Shiraz 2007
- Buy Ingredients Here
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Ingredients
- Flatbread, for serving
- For the lamb:
- 1/3 cup olive oil
- 2 kg lamb shoulder
- 10 cloves garlic, peeled and chopped
- 4 cups good quality stock
- 3 T honey
- ½ t saffron threads, soaked
- 3 T chermoula paste
- 2 t sweet paprika
- Sea salt and freshly ground black pepper
- For the creamed butter beans, blend:
- 2 x 400 g cans butter beans, drained
- 2 T olive oil
- 2 cloves garlic, crushed
- Sea salt and black pepper, to taste
Cooking Instructions
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
OMG! This lamb recipe was really delicious! I am definitely saving it to use again.
Everyone raved about it at lunch yesterday
Thankyou!
Can I use chicken stock for this recipe?