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Moroccan Roast Lamb

Everyone loves a Sunday roast. So why not give it a new feel with our Moroccan sauce.

Moroccan Roast Lamb – Recipe
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Method

Sides

  • Cocktail potatoes, whole 1.5 kg
  • Jap pumpkin, wedges 800.0 g
  • Zucchini, slices 600.0 g
  • Beans, top and tailed 600.0 g

Preparation

  1. Method

    • Rub shoulder with KNORR Moroccan Sauce GF and place in a moderate oven for one and a half to two hours to cook.
    • Whilst the lamb is baking prepare your vegetables.

  2. Sides

    • Bake potatoes, pumpkin and zucchini in the oven on lined trays with a splash of oil and seasoning.
    • Blanch beans ready for service.