Twelve-Hour Lamb Shoulder With Ras El Hanout Recipe

Name: Twelve-Hour Lamb Shoulder With Ras El Hanout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the lamb:; one 4-pound bone-in lamb shoulder, patted dry; 2 tablespoons fine sea salt; 1/4 cup extra-virgin olive oil; 1/2 cup ras el hanout (recipe follows); 3 medium carrots, cut in half crosswise; 1 red onion, peeled and cut in half lengthwise; 1 fennel bulb, quartered; 1 head garlic, halved, or 3 stalks of green garlic, trimmed; 1 preserved lemon, halved lengthwise; 2 tablespoons unsalted butter; For the ras el hanout:; 1/2 cup cumin seeds; 1/4 cup dried rose petals; 1/4 cup coriander seeds; 3 tablespoons fresh chile flakes (I pulse a chile de arbol in a spice grinder); 5 tablespoons smoked paprika; 1 tablespoon black peppercorns; 2 tablespoons ground cinnamon; 1/2 teaspoon allspice; 1/8 teaspoon freshly grated nutmeg

Servings: persons

For the lamb:
one 4-pound bone-in lamb shoulder, patted dry
2 tablespoons fine sea salt
1/4 cup extra-virgin olive oil
1/2 cup ras el hanout (recipe follows)
3 medium carrots, cut in half crosswise
1 red onion, peeled and cut in half lengthwise
1 fennel bulb, quartered
1 head garlic, halved, or 3 stalks of green garlic, trimmed
1 preserved lemon, halved lengthwise
2 tablespoons unsalted butter
For the ras el hanout:
1/2 cup cumin seeds
1/4 cup dried rose petals
1/4 cup coriander seeds
3 tablespoons fresh chile flakes (I pulse a chile de arbol in a spice grinder)
5 tablespoons smoked paprika
1 tablespoon black peppercorns
2 tablespoons ground cinnamon
1/2 teaspoon allspice
1/8 teaspoon freshly grated nutmeg

1
Ideally you'll prep the shoulder the night before you plan to cook; this pre-salting and pre-spicing is a dry brine, and it will lead to the best results. Place the shoulder in a roasting pan large enough to hold the lamb comfortably (not so tight the sides squeeze the meat; not so big that moisture will evaporate too quickly); the pan should be at least 2 inches deep. Salt the shoulder generously (approximately 2 tablespoons of fine sea salt), rub it in olive oil, and massage in the ras al hanout. Distribute the vegetables and aromatics-carrots, onion, fennel, garlic, preserved lemon-below and around the meat. Add a pat of butter on top. Cover and refrigerate overnight.
2
Allow the meat to come to room temperature before roasting; this step is important and requires a few hours. Preheat the oven to 425u00b0 F. Roast the shoulder in this high heat for 20 minutes. Lower the oven temperature to 275u00b0 F. Add 2 cups of water to the pan and cover completely with a lid or double layer of aluminum foil. Cook the shoulder for 12 to 16 hours. You can baste the meat a few times, or you can leave it alone completely. Braises are wonderful in this way; they don't ask for much.
3
During the last hour of cooking, uncover the pan; this allows some remaining moisture to evaporate, producing a desirable crust on the surface of the meat. All meat should rest before serving, and in the case of a 4-pound joint, give it a good 30 minutes.
4
The ras al hanout can be stored in an airtight container for up to 3 months.

708

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For the lamb:, one 4-pound bone-in lamb shoulder, patted dry, 2 tablespoons fine sea salt, 1/4 cup extra-virgin olive oil, and more.

Yes, Twelve-Hour Lamb Shoulder With Ras El Hanout falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Twelve-Hour Lamb Shoulder With Ras El Hanout

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