Moroccan Spiced Shoulder of Lamb is a true Foodie delight! It is a lot like pulled pork in consistency and you shred it off the bone when you serve it. It is also all about flavor, flavor and more flavor. It has been a very long time since I have tasted a dish that I just wanted to continue eating, bite after bite.
This recipe is best made out of the freshest and youngest lamb. The shoulder should not weigh more than about 2 lbs (900g) and should be very light in color. Fiesta Farms has these unusual cuts of meat in Toronto,
Rub 2 heaping tablespoons of 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.
Pre heat Oven to 425°
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 tb of vegetable oil
Roast 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!
While lamb is roasting, combine, in a small bowl, the runny honey (melt in microwave on high for 30 seconds if too thick), grated ginger, grated garlic, zest and juice of the lemon and orange and any Moroccan spice left in the pan used on the lamb.
Reduce heat in the oven to 325°
Remove lamb from the oven after first 35 minutes and move lamb to a platter.
Place the roasting pan on a medium high heat and add raisins and shallots or Cipollini onions and stir to combine. If the pan looks dry, add a drizzle of olive oil and sauté until the onions start to color.
Pour in 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 a 325° oven.
Check the lamb periodically, it will be done when the meat is tender and can be shredded with a fork.
Remove roasting pan and move lamb to a platter.
Place roasting pan on medium high heat, add the remaining marinade and a generous tablespoon of tomato paste and a tablespoon of dark soy sauce and stir to combine. If the sauce is still a bit pale, add a bit more of tomato paste and soy sauce. The color of the sauce should be a rich red brown.
Add 1 1/2 cups of cooked spelt and stir to combine with sauce in the roasting pan.
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.