I cook a lot of lamb dishes and although a shoulder of lamb is expensive you can feed a good number of people from one. This is one of my favourite lamb dishes – Moroccan style. It will serve 4 adults with generous servings. This dish takes about 5 minutes to prepare but then you can leave it ! It’s even tastier reheated the next day.
half a shoulder of lamb
2 tins plumb tomatoes
2 tins chick peas
1 lamb stock cube
1 tablespoon or Ras el Hanout or cinammon (or both!)
Rub the herbs into the lamb and place in a large ceramic/ glass roaster or casserole dish
Empty all the tins
Fill one empty tin with water and add that
Crumble over the stock cube
Cover with foil and cook for 6 hours on 120.
Pimp it up?
If you want to add some extra oomph here are some ideas..
Add any or all prior to putting in the oven: 2-3 chopped preserved lemons, or a handful of cherry tomatoes
Or a sprinkle of dried, ground garlic, chopped parsley or coriander on top.