Slow-baked Moroccan lamb shoulder with fattoush salad

Food & Wine

Slow-baked Moroccan lamb shoulder with fattoush salad

4 hrs
Serves 6-8


  • 2kg lamb shoulder, boned
  • 4 tbsp olive oil
  • 4 tbsp ras el hanout (Moroccan spice mix)
  • Zest of two lemons
  • 2 pita breads, dry toasted and broken into pieces
  • 1 punnet cherry tomatoes, quartered
  • 1 Lebanese ccucumber, thinly sliced 4 spring onions, thinly sliced 2 tbsp mint leaves, finely chopped
  • 1 cup parsley, finely chopped


  1. Open up the lamb shoulder and rub with the olive oil, spice mix, lemon zest and salt and pepper. Place lamb in a large, heavy-based casserole dish or ceramic tray, pour in 1/2 cup water then cover tightly with either a lid or layer of foil. Place in the oven and cook for 3 hours.
  2. Remove from the oven, drain off some of the fat (leave the juices) and increase oven temperature to 220C and return the meat to the oven for 10 minutes so it becomes nice and brown on top.
  3. Let rest under a tent of foil then shred with two forks.
  4. For the salad, combine all ingredients and mix well. Dress with the juice of one lemon and 1/4 cup olive oil. Serve the meat and salad together on a big warm platter.

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