This is inspired from an Australian Women’s Weekly Moroccan roast recipe. I varied it by adding more spices and stock as I love very fragrant dishes. This is quite hearty and even the carrots, infused in the juices, tastes quite dense. While you may want a second serving because it tastes so good, it is also very filling!
Prep time 40 mins
Cook time 3 hours + 10 mins standing
1.6kg lamb shoulder (boneless)
2 tsp fennel seeds
2 tsp ground cumin
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground chilli (add less if you don’t like it to be spicy)
2 tbsp olive oil
3 cloves of garlic, sliced
6 small onions (or shallots), peeled and left whole
350g baby carrots, trimmed
250ml of beef stock
Preheat the oven to 180C.
Heat a small pan and roast all the spices until they become fragrant. Place in a bowl and mix in the oil to form a spice paste.
Score the lamb by cutting slits in one inch intervals. Rub the spice paste all over and wedge the garlic slices in the slits. Roll and tie with butcher’s string to hold in place.
Heat up an oven-proof pot and brown the lamb all over. You do not need to add in more oil to the pot before you brown as the spice paste already has oil. You can if you really want to. Remove and set aside.
Add the onions and baby carrot to the pot and brown. Add in the beef stock and bring to the boil.
Top with the lamb and cover with a lid. Place in the oven for 1.5 hours.
Reduce the oven to 160C. Remove the lid and let it roast for another 1.5 hours.
Remove the lamb and let it stand, covered, for about 10 minutes.
Carve the lamb into pieces, drizzle with the juices from the pot, and serve. You may also serve with steamed greens like brussel sprouts or broccolini (approx. 20 extra calories, not included in calorie count).