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Middle Eastern Slow Roast Lamb

There’s nothing better than a slow roasted lamb with the meat falling off the bone. Middle Eastern flavours always go perfectly with lamb, so add a Middle Eastern twist by combining KNORR Moroccan sauce with KNORR Rich Brown Gravy GF.

Middle Eastern Slow Roast Lamb – Recipe
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Lamb

  • Ground cumin 10.0 g
  • Ground coriander 10.0 g
  • Smoked paprika 5.0 g
  • Ground chilli 2.0 g
  • Ground cardamom 2.0 g
  • Salt And Cracked Black Pepper
  • Olive oil 50.0 ml
  • Lamb shoulder, bone in 1.8 kg

Moroccan Gravy

Preparation

  1. Lamb

    • Combine spices, salt, pepper and oil. Rub mixture over the surface of the lamb.
    • Cover tightly with foil and roast in combi oven at 150 degree Celsius for 5 hours or until the meat comes away from the bone. Remove and rest.

  2. Moroccan Gravy

    • Combine KNORR Rich Brown Gravy GF with 500 ml of warm water. Whisk together and simmer for 2-3 minutes. Stir through KNORR Moroccan Sauce. 

  3. To Serve

    • Shred lamb off the bone into large pieces. Divide between serving plates, spoon over Moroccan gravy and serve with roasted heirloom carrots and chat potatoes.

  4. Tip

    • Roast lamb can be shredded or chopped and folded through the Moroccan gravy to make a great pie filling.