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.