Moroccan Lamb Mrouzia
A rich and nourishing Moroccan lamb dish perfect for a special occasion, served with dried fruits and nuts.
Ingredients
- ●1.5 kg lamb shoulderbone-in
- ●250g dried fruitmix of dates, apricots, and prunes
- ●200g honeyhigh-quality
- ●250ml almond milkunsweetened
- ●2 tsp ground cinnamonground
- ●1 tsp ground gingerground
- ●1 tsp ground clovesground
- ●1 tsp saltfine
- ●10g fresh parsleychopped
Instructions
- 1
Preheat oven to 150°C (300°F).
- 2
In a large bowl, mix together honey, almond milk, cinnamon, ginger, cloves, and salt.
- 3
Add the lamb shoulder to the bowl and coat with the honey mixture.
- 4
Transfer the lamb to a large Dutch oven or a heavy roasting pan.
- 5
Cover the pan with a lid or foil and roast for 2.5 hours.
- 6
After 2.5 hours, remove the lid or foil and continue roasting for another 30 minutes.
- 7
While the lamb is roasting, soak the dried fruit in hot water for 10 minutes.
- 8
Drain the soaked dried fruit and add it to the pan with the lamb.
- 9
Return the pan to the oven and roast for another 10 minutes.
- 10
Remove the lamb from the oven and let it rest for 10 minutes.
- 11
Slice the lamb and serve with the dried fruit and a sprinkle of parsley.