Moroccan-spiced lamb shoulder with onions and freekeh
- November 2019
- Serves 6-8
- Hands-on time 40-50 min, oven time 4 hours 15 min
Alex Mackay‘s spiced roast ’n’ braise lamb shoulder recipe is truly spectacular and deserves its place on any dinner party table, or as a Sunday roast main.
In his own words: ” My roast ’n’ braise technique captures the flavour of a roast with the melting richness of a slow braise. I serve it with gravy-soaked freekeh and soft, savoury onions that get drunk on the lamb’s flavour and become as good as the meat itself.”
- Dairy-free recipes
- 25.9g (8.6g saturated)
- 48.3g (28.3g sugars)
When reducing liquids, it’s impossible to know exactly how much you’ve reduced by looking, so check the quantity in a measuring jug. That way you won’t be disappointed or run out of gravy.
The lamb loses a little of its lustre but can be prepared fully a day ahead and reheated. It can also be kept warm for at least 30 minutes without any loss of life and can be frozen for up to 3 months in separate portions of lamb, onions and gravy.
I like to add a touch of dark soy sauce to gravy, for colour and seasoning – not enough to taste it, but enough to avoid the dreaded beige gravy.
Spicy notes abound so crack open a Chilean carmenère or an Aussie shiraz. Both reds have peppery hints.
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