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Middle Eastern Slow Roast Lamb
INGREDIENTS
• Ground cumin 10 g
• Ground coriander 10 g
• Smoked paprika 5 g
• Ground chilli 2 g
• Ground cardamom 2 g
• Salt And Cracked Black Pepper
• Olive oil 50 ml
• Lamb shoulder, bone in 1.80 kg
• KNORR Rich Brown Gravy Gluten Free 2kg 50 g
• KNORR Moroccan Sauce GF 2 kg 150 g
Instructions
1. Lamb
o Combine spices, salt, pepper and oil. Rub mixture over the surface of the lamb.
o Cover tightly with foil and roast in combi oven at 150 degree Celsius for 5 hours or until the meat comes away from the bone. Remove and rest.
2. Moroccan Gravy
o Combine KNORR Rich Brown Gravy GF with 500 ml of warm water. Whisk together and simmer for 2-3 minutes. Stir through KNORR Moroccan Sauce.
3. To Serve
o Shred lamb off the bone into large pieces. Divide between serving plates, spoon over Moroccan gravy and serve with roasted heirloom carrots and chat potatoes.
4. Tip
o Roast lamb can be shredded or chopped and folded through the Moroccan gravy to make a great pie filling.
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