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.
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
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.