Tunisian slow-cooked lamb with rosemary recipe
One of the signatures of North African cooking is the contrast between slow-cooked spices and fresh herbs. It's a beautiful combination in any cuisine.
Ingredients
1.5kg lamb shoulder, bone in
1 tsp salt
1 tsp ground turmeric
1 tsp cayenne pepper
¼ cup olive oil
1 red onion, cut into chunks
1 lemon, cut into chunks
6 sprigs fresh rosemary
3 tbsp each chopped coriander and parsley
Method
Preheat the oven to 160C.
Rub the lamb all over with salt, turmeric, cayenne pepper and oil. Place the onion and lemon chunks in the base of a lidded pan or roasting tray and place the lamb on top. Scatter with the rosemary sprigs, cover and place in the oven for 4 hours.
Remove from the oven, baste with the juices from the pan and rest for 15 minutes. Scatter with coriander and parsley to serve.
Serve with my roasted cherry tomato and cashew cous cous.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up- More:
- Roast
- Banquet
- Dinner
- Lunch
- Dinner party
- Family meals
- Lamb
- Fresh herbs
- Lemon
- Gluten-free
- Dairy-free
- African
- Summer
- Entertaining
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
Similar Recipes
Easy, cheesy, delicious: Pizza chicken with pepperoni, mozzarella and roasted tomatoes
- 30 mins - 1 hr
- Katrina Meynink
RecipeTin Eats’ signature maple-glazed Christmas ham (plus the secret to its perfect glossy finish)
- 2 hrs +
- Nagi Maehashi and Jean-Baptiste Alexandre
