Eight-hour melt-in-the-mouth lamb simmered in chermoula, honey and saffron

Eight-hour melt-in-the-mouth lamb simmered in chermoula, honey and saffron

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  • 6
  • Easy
  • Dairy free
  • 15 minutes
  • 8 hours
  • Sanctum Shiraz 2007
  • Buy Ingredients Here


  • 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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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    Jacqui Kirchmann
    June 13, 2016

    OMG! This lamb recipe was really delicious! I am definitely saving it to use again.
    Everyone raved about it at lunch yesterday

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    Jacqui Kirchmann
    May 31, 2016

    Can I use chicken stock for this recipe?