It’s tastier, cheaper and easier to roast a lamb shoulder than a lamb leg and this North African inspired marinated melt-in-your-mouth lamb shoulder has all the subtlety and depth of flavour of Morocco… cumin, coriander, mint, paprika and cinnamon. Serve it up alongside a pile of roast vegetables couscous salad, bejeweled with pomegranate to add a touch of sweetness.


  • 1 lamb shoulder, bone in

  • 1 tsp zatar spice mix

  • Olive oil

  • Sea salt and freshly ground black pepper

  • Cous cous salad 

  • 2 tsp zatar spice mix

  • 1½ cups chicken broth

  • 250g pearl couscous (or regular couscous)

  • 80g pine nuts or toasted flaked almonds

  • 1 small eggplant, cut in to bite sized pieces

  • 1 medium carrot, cut in to bite sized pieces

  • ½ red onion, cut in to bite sized pieces

  • 1 medium zucchini, cut in to bite sized pieces

  • ½ cup pomegranate seeds

  • 1 punnet of cherry tomatoes

  • Olive oil

  • Sea salt and freshly ground black pepper

  • Marinade 

  • ½ bunch fresh coriander

  • ½ bunch fresh mint

  • 4 cloves garlic, peeled

  • 1 Tbsp cumin

  • 1 Tbsp coriander

  • 1 tsp cinnamon

  • 1 tsp paprika

  • Olive oil

  • Saffron yoghurt 

  • 300ml Greek yoghurt

  • Pink of saffron


  • 1.

    Make several incisions in the lamb shoulder

  • 2.

    To make the marinade: blitz up the bunch of fresh coriander and mint (reserve a few leaves to garnish), along with 4 cloves of garlic, cumin, coriander, cinnamon, paprika, salt and pepper and 2-3 Tbsp olive oil. Reserve 1 Tbsp of the marinade to put through the cous cous later

  • 3.

    Rub the rest of the marinade over the lamb, pushing it all the way into the incisions and leave to marinate in the fridge overnight, or if time doesn't allow it, a few hours

  • 4.

    Preheat oven to 160'C

  • 5.

    Cook couscous as per instruction on packet and set aside then fluff with a fork after 5 minutes.

  • 6.

    Place marinated lamb shoulder in a large ceramic pot with a lid, along with the chicken broth the sprinkle over 1 tsp zatar spice mix. Cover with the lid and cook for 3 hours. Check after 2 hours to see if you need to add any more stock, you don’t want the pot to dry out completely

  • 7.

    When the meat is about 45 minutes away from being done, place eggplant, zucchini, carrot, tomatoes and red onion on a baking tray, sprinkle over 2 tsp zatar and a drizzle of olive oil, then roast for 30-40 minutes until vegetables are tender

  • 8.

    To make the saffron yogurt, soak the pinch of saffron strands in a tiny amount of boiling water in order to leach out the colour, then stir into the yogurt along with some seasoning

  • 9.

    Combine the couscous, roast vegetables, pomegranate seeds, pine nuts and 1 Tbsp of reserved marinade in a bowl and mix to combine

  • 10.

    When the lamb is done (the meat should fall of the bone), remove it from the oven and serve alongside the couscous salad heaped on to a big plate with the saffron yoghurt

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Posted by matt_whoReport
perfect. just the recipe I was looking for.