As someone who truly appreciates bold, layered flavors, this Moroccan-Spiced Shoulder of Lamb has become one of my favorite dishes when I want something exceptional. I’ve prepared it a few times now, and each time I’m struck by how effortlessly impressive it is. The lamb is slow-braised until it’s meltingly tender, so soft it practically falls off the bone and every bite delivers that signature blend of warm spices: cumin, cinnamon, allspice and just a hint of sweetness to round it out.
The texture reminds me of pulled pork, but with a more refined richness. Once it comes out of the oven, the aroma is impossible to resist, fragrant and enticing, it fills the kitchen and beckons everyone in. I’ve found myself standing over the pan, fork in hand, sneaking tastes while plating. It’s just that good.
Ingredients
Lamb Shoulder
- 2 lb shoulder of lamb or 4 one inch slices of shoulder
- 4 tbsp Moroccan Spice Rub divided
- kosher salt and black pepper
- 1 tbsp vegetable oil
- 1/2 cup runny honey
- 2 tsp grated ginger
- 2 tsp grated garlic
- 1 lemon juice and zest
- 1 orange juice and zest
- 3 large shallots quartered, or 6-7 Cipollini onions, peeled
- 1 cup raisins
- 1/2 cup white wine
- 1/2 cup chicken stock
Garnish
- 3 tbsp toasted pine nuts
Instructions
Gather all ingredients before starting recipe.
- Season shoulder with kosher salt and black pepper.
- Rub 4 tbsp Moroccan Spice Rub all over the lamb shoulder.
- Place in a pan and cover with plastic wrap. Allow to stand at room temperature for at least one hour and up to 2, or refrigerate overnight and remove from fridge about an hour before placing the roast in the oven.
Roasting
- Pre heat Oven to
425 °F - Place lamb in an oven proof pan with a tight-fitting lid, add 1/4 cup water to the bottom of the pan and drizzle roast with 1 tbsp vegetable oil.
- Roast, uncovered, in pre-heated oven for 35 minutes. Check roast periodically, if the pan looks a little dry, add another 1/4 cup of water, and tilt the pan to let the water cover the bottom. Those juices will add to the flavor of the sauce!
Marinade
- While lamb is roasting, combine, in a small bowl, 1/2 cup runny honey (melt in microwave on high for 30 seconds if too thick), 2 tsp grated ginger, 2 tsp grated garlic, 1 lemon juice and zest, 1 orange juice and zest and add 2 tablespoons of the spice rub used on the lamb.
Braising
- Reduce heat in the oven to325 °F
- Remove lamb from the oven after first 35 minutes and move lamb to a platter.
- Add 3 large shallots and 1 cup raisins to the pan and stir to combine. If the pan looks dry, add a drizzle of vegetable oil
- Deglaze the pan with 1/2 cup white wine and scrape up any brown bits from the bottom of the pan. Add 1/2 cup chicken stock and return the lamb to the roasting pan.
- Generously baste the lamb with the marinade mixture and pour half of the marinade in the roasting pan.
- Cover the lamb with a tight fitting lid, or cover well with aluminum foil and braise for 90 minutes in a325 °F
- Check the lamb periodically, it will be done when the meat is tender and can be shredded with a fork.
Serving
- Move the contents of the roasting pan to an edged platter, top with the roast lamb and shred some of the lamb on the platter, sprinkle with baby basil leaves and toasted pine nuts.
I first tried my hand at this dish a couple of years ago, when two-to-three-pound lamb shoulder cuts were easy to come by, no problem at all.
Since then, I’ve kept an eye out for those lovely braising cuts at my regular butcher, but what was once commonplace now seems to have disappeared into rarity. I did manage to have a shoulder cut from the whole side of lamb once (the butcher was adamant), and while it was delicious, it wasn’t quite the same. I was hoping for that pale pink hue you see in very young lamb.
These days, I weigh both price and quality. Beef has become almost prohibitively expensive and rarely lives up to the promise of tenderness or juiciness. So we’ve leaned heavily into lamb, especially cuts from Australia or New Zealand. They’re consistently young, tender, and flavorful. I’ve been picking up loin chops, lamb chops, and even treating ourselves to a leg of lamb recently. I make a habit of checking the meat counter weekly, and this week I found lamb shoulder again, this time cut into 1″ slices. Still, it was tender, delicious, and I paired it with a cloud of fluffy mashed potatoes for a change of pace.
Even in slices, the shoulder took the same cooking time as the larger cut, so don’t shy away from trying alternative shapes or sizes. If you haven’t made this dish before, now’s the time. It’s all about the flavor, deep, rich, and unforgettable.
One more tip: I recently stumbled upon a New Zealand “square cut” shoulder of lamb at my local grocer. If yours stocks Australian or New Zealand lamb, keep an eye out for it. It’s a fantastic option. At around 4 pounds, you’ll want to extend the braising time by another 90 minutes or so—but trust me, it’s worth every minute.
