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Morrocan Lamb


  • 2 teaspoon fennel seeds
  • 1 teaspoon each ground cinnamon, ginger and cumin
  • 1/4 teaspoon chilli powder
  • 2 tablespoon olive oil
  • 1.2 kilogram (2½-pound) lamb shoulder, shank on
  • 2 clove garlic, sliced thinly
  • 6 baby brown onions (150g), unpeeled
  • 375 gram (12 ounces) baby carrots, trimmed
  • 1 cup (250ml) water


  • 1. Preheat oven to 180°C/350°F.
  • 2 Dry-fry seeds and spices in a small frying pan over high heat about 30 seconds or until fragrant. Combine spice mixture with half the oil in a small bowl.
  • Using a sharp knife, score lamb at 2.5cm (1-inch) intervals; push garlic into cuts. Rub spice mixture all over lamb; season.
  • Heat remaining oil in a large flameproof dish on stove top; cook lamb, turning, until browned all over. Remove from dish.
  • Meanwhile, peel onions, leaving root ends intact. Add onions to dish; cook, stirring, until browned.
  • Add carrots and the water to dish, bring to the boil; place lamb on vegetables, cover loosely with foil. Roast in oven for 1½ hours.
  • Reduce oven temperature to 160°C/325°F.
  • Remove foil from lamb; roast a further 1½ hours or until lamb is tender. Cover lamb; stand 10 minutes. Strain pan juices into a small heatproof jug.
  • Slice lamb, thinly, serve with onions, carrots and pan juices.

To download a PDF of this recipe, please click here. 

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