Serves 4 to 6
1 Lamb shoulder – about 2kg
2 tbsp Olive Oil
2 medium onions diced
3 garlic gloves – finely dices
1 1/2 tsp paprika
1 1/2 tsp ground ginger
1/2 tsp saffron threads
1 cinnamon stick
4 tbsp chopped parsley
4 tbsp chopped mint
1 preserved lemon
12 dates – halved, destoned
75g whole blanched almonds, lightly toasted
125ml lemon juice
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Preheat oven to 150C/GM2.
Season lamb with S&P; and brown in the olive oil on both sides in a heavy frying pan, then remove.
Cook onions and garlic for 2 mins.
Mix paprika, ginger and saffron with 475ml water. Add to pan and deglaze.
Transfer all to a deep roasting dish placing lamb on top, fat side down.
Add half the herbs and the cinnamon stick.
Cover lamb with damp piece of greaseproof paper, and cover entire roasting tin with foil.
Cook for 2 1/2 hours, turning half way.
Remove foil and paper and add finely sliced preserved lemon (discard flesh and wash well to get rid of salt), dates, almonds and lemon juice.
Stir and cover again (I didn’t) and return to oven for another 30 to 45 mins.
Transfer lamb to carving platter, if need be boil sauce to thicken it.
Sprinkle the rest of the herbs on it.
Carve (well gently nudge from the bone) and scoff…..
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Notes:
The sauce is very very fatty I transfered it to a bowl and skimmed off about a pint of fat. Next time I want to make more sauce as there was enough for 4 but not for 6.
I had no mint so used coriander. I think that dried apricots or pine nuts would work and I fried some celery in with the onions. It would slow ccok well with lamb shanks, and I think it would be lovely with chickpeas too, with or without the lamb.
