I had a shoulder of Lamb and wanted to do something different


  • Shoulder of lamb 1.5kg

  • The spice mix (1tsp of each)

  • Coriander seed

  • Cinnamon quill

  • Cardamom seed

  • Fenugreek

  • black pepper corns

  • clove roasted and ground to a powder.

  • Marinade

  • 1 can of Roma tomatos

  • 2 roasted Red Capsicum's (skin removed)

  • 2 large clove's of garlic

  • 1 or 2 red chilli's

  • 1/4 of a preserved lemon chopped (remove pulp)

  • 5 or 6 dried apricots chopped

  • Mint, Basil, & Coriander

  • olive oil 1 Table spoon

  • salt to taste


  • 1.

    Bone out a shoulder of lamb and butterfly

  • 2.

    Rub in spice mix let infuse for 1 to 2 hours

  • 3.

    To make Moroccan marinade blend all ingredients, cover Lamb and refrigerate!

  • 4.

    Marinate Lamb from 6 to 24 hours then BBQ turning occasionally & enjoy!!!

  • 5.

    Serve with boiled rice or a green salad

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