Middle Eastern Slow Roast Lamb
There’s nothing better than a slow roasted lamb with the meat falling off the bone. Middle Eastern flavours always go perfectly with lamb, so add a Middle Eastern twist by combining KNORR Moroccan sauce with KNORR Rich Brown Gravy GF.
Casual Dining
Ingredients per serve
Middle Eastern Slow Roast Lamb
−
+
€0.0
Lamb
Ground cumin
/g
10.0 g
0%
Ground coriander
/g
10.0 g
0%
Smoked paprika
/g
5.0 g
0%
Ground chilli
/g
2.0 g
0%
Ground cardamom
/g
2.0 g
0%
Salt And Cracked Black Pepper
/
0.0
0%
Olive oil
/ml
50.0 ml
0%
Lamb shoulder, bone in
/kg
1.8 kg
0%
Moroccan Gravy
KNORR Rich Brown Gravy Gluten Free 2kg
/g
50.0 g
0%
KNORR Moroccan Sauce GF 2 kg
/g
150.0 g
0%
/
Lamb
-
Ground cumin 10.0 g
-
Ground coriander 10.0 g
-
Smoked paprika 5.0 g
-
Ground chilli 2.0 g
-
Ground cardamom 2.0 g
-
Salt And Cracked Black Pepper
-
Olive oil 50.0 ml
-
Lamb shoulder, bone in 1.8 kg
Moroccan Gravy
Preparation
-
Lamb
- Combine spices, salt, pepper and oil. Rub mixture over the surface of the lamb.
- 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.
-
Moroccan Gravy
- 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.
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To Serve
- 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.
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Tip
- Roast lamb can be shredded or chopped and folded through the Moroccan gravy to make a great pie filling.
