Moroccan & Molasses Overnight Roast Lamb Shoulder

Moroccan & Molasses Overnight Roast Lamb Shoulder

Moroccan & Molasses Overnight Roast Lamb Shoulder

Serves 8
Save Print Prep time 6 hours Cook time 10 hours Total time 16 hours This mouthwatering roast lamb is fork tender and perfumed with Moroccan spices and sweet from a drizzle of molasses. Such an easy recipe that cooks to perfection as you sleep.
Prep Time6 hrs
Cook Time10 hrs
Total Time16 hrs

Ingredients

  • 1 lamb shoulder, bone in
  • 1 packet of Rockin’ Moroccan Medley spice mix
  • 2 tbsp molasses
  • 1 tbsp salt
  • 3 cloves garlic, roughly crushed
  • 2 tbsp red wine vinegar

Instructions

  • Wash the lamb and dry well with a kitchen towel. Make several slashes in the lamb and place in a large roasting tray. Rub the Rockin’ Moroccan spice mix, garlic and the salt all over. Drizzle over the red wine vinegar and massage in with your hands, making sure the rub gets into the slashes too. Drizzle over the molasses. Let marinate in the fridge for 6-12 hours.
  • Preheat oven to 125C/250F. Add about a cup full of water to the bottom of the pan. Cover the roasting tray tightly with foil and leave in the oven to roast overnight. Check after 9/10 hours. Use a meat thermometer to see if the temperature is 100C/210F. (if not you may need to increase oven temp a little and check every half hour after that. Add some more liquid to the bottom of the pan if needed.). When done, the meat should be soft and the bone wobble out easily.
  • When cool to the touch, pick out the bones and any remaining fat or cartilage. Shred the meat with two forks and set aside in a bowl.
  • Pour the pan juices into a jug and allow to settle. Use a ladle to take off the fat layer on the top and discard. Add the juices back to the pan and add a little more stock or water if needed and deglaze the pan over the stove until the liquid is boiling. Pour back into the jug.
  • When ready to serve, heat the lamb back up in the roasting tray in the oven for 10/15 minutes. Pour over the pan juices.

Notes

By Becky Gilhespie
Adapted from EAT what we EAT

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