Moroccan Roast Lamb
Everyone loves a Sunday roast. So why not give it a new feel with our Moroccan sauce.
Ingredients
Method
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Lamb shoulder, boned and rolled 1.5 kg
Sides
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Cocktail potatoes, whole 1.5 kg
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Jap pumpkin, wedges 800 g
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Zucchini, slices 600 g
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Beans, top and tailed 600 g
Preparation
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Method
- Rub shoulder with KNORR Moroccan Sauce GFand place in a moderate oven for one and a half to two hours to cook.
- Whilst the lamb is baking prepare your vegetables.
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Sides
- Bake potatoes, pumpkin and zucchini in the oven on lined trays with a splash of oil and seasoning.
- Blanch beans ready for service.
