Ingredients 

• 1 Boned and rolled Lamb Shoulder approx: 2Kg

Spice Rub

• 1 ½ tablespoons salt
• 2 teaspoons Baharat (7-Spice blend) (or equal parts ground cumin, coriander, and cinnamon)
• 2 teaspoons Garlic powder
• 1 teaspoon Fresh cracked black pepper
• ½ teaspoon Ground cardamom

Lamb bed

• 2 Red onions (peeled and quartered)
• 2 Whole garlic bulbs (cut in half horizontally or broken into cloves)
• 5 Sprigs of rosemary
• 10 Sprigs of thyme
• 3-5 Bay leaves

Ingredients for serving

• 1 sliced red onion
• Handful of wild rocket
• Hummus (amount optional per person)
• Sweet Chilli Sauce (amount optional per person)
• 4 flatbreads

Method

Cooking the Lamb

Begin by preparing your roasting pan or braising dish. Add the quartered onions, garlic, rosemary, thyme, and bay leaves to the bottom of the pan, creating a flavourful base for the lamb.

In a small bowl, mix together the salt, 7-spice blend, garlic powder, black pepper, and ground cardamom. Rub this spice mixture generously over the entire surface of the lamb, making sure to get into every crevice (you might want to wear gloves for this). If your lamb is wrapped in mesh, remove it, and open the lamb like a book to season thoroughly. Once seasoned, roll the lamb back up and secure it with kitchen twine or return it to the mesh. Place the lamb on top of the aromatics, fat side up. Drizzle with a little olive oil to coat both the lamb and the aromatics beneath it.

Preheat your oven to 260°C (or the highest heat your oven will go up to – but no more than 260°C). Place the roasting pan or braising dish into the hot oven for 20 minutes. This initial high heat will brown the aromatics, enhancing their flavour and adding depth to the dish.

After 20 minutes, lower the oven temperature to 150°C.. Add the chicken stock to the roasting pan, then cover with foil or a lid. Let the lamb slow roast for 4-5 hours, undisturbed, allowing the meat to become tender and infused with the aromatics.

Once the lamb is tender (after 4-5 hours), remove the foil or lid. Baste the lamb with some of the pan juices and allow the lamb to rest for 10-20 minutes before transferring it to a serving platter. This helps the juices redistribute, ensuring a moist, flavourful roast.

Pull the lamb apart using 2 forks. You can always spoon some of the juices over the shredded lamb if you want to for extra moisture.

To plate up, start by adding a small splash of water to your flatbreads and place them in the oven for 2-3 minutes to warm through. Once heated, lay each flatbread on a plate and spread a generous layer of creamy hummus on top.

Next, add a handful of fresh rocket and a few slices of onion for a touch of crunch and freshness. Pile on the tender, pulled Moroccan lamb, followed by a drizzle of sweet chili sauce for a hint of heat. Finally, finish with a sprinkle of vibrant pomegranate seeds for a burst of sweetness and colour.