Slow Cooked Lamb with Ras el Hanout and Almond Salsa Verde
The perfect spring roast lunch with a twist! Serve the lamb with some Greek yoghurt if you want (or labneh which is essentially strained yoghurt), the veg and baguette (this is France after all).
Servings: 4
Ingredients
- 1.5-1.75 kg lamb shoulder
- 1½ large cloves of garlic
- 1 anchovy fillet
- 2 tsp ras el hanout
- 15 g honey
- 1 cm fresh ginger
- 2 tsp cider vinegar
- 4 tbsp olive oil
- 4 tsp flaky salt plus extra to season the lamb
- 3 large potatoes
- 2 carrots
- 1 onion
- 500 ml chicken stock
Almond Salsa Verde
- ½ bunch parsley
- 10 g flaked almonds
- 2 anchovy fillets
- 1 tsp capers
- extra virgin olive oil to cover
- 1 tbsp red wine vinegar
- Salt and freshly ground black pepper
Instructions
- Season the lamb shoulder with salt and leave to rest in a large baking dish on the kitchen counter for an hour.
- Preheat the oven to 220°C/200°C fan/430°F. Once the oven is hot, put the lamb in the oven for 30 minutes to get some golden colour.
- Make the marinade. Crush the garlic, grate the ginger and then pulverise them with the anchovy, ras el hanout and salt until the anchovy has broken down into a puree. Add the honey, vinegar and olive oil, and mix to combine.
- Peel and chop the potatoes and carrots - chop them into large chunks as they will cook for 3 hours. Quarter the onion.
- Once the 30 minutes is up, lower the temperature to 170°C/150°C fan/340°F. Remove the lamb from the oven and transfer it from the dish to a chopping board. Fill the dish with the chopped veg and season them, then top with the chicken stock. Place the lamb back on top and cover with the marinade - get it into all the nooks and crannies! Return the dish back to the oven and leave to cook for 2 and a half hours. Baste the lamb once or twice during the slow cook.
- While it's cooking, make the salsa verde. Finely chop the capers and anchovies to make chunky purees. Chop the parsley and almonds. Scoop it all up into a bowl, add the vinegar and salt, then enough olive oil to cover everything. Stir it together, then leave to rest in the fridge until serving.
- Once the 2 and a half hours are up, remove the dish of lamb from the oven. Carve it and serve with the vegetables, salsa verde and any of your other favourite sides.