Impress the family this Easter with Batch Lady’s slow-cooked Moroccan lamb recipe

IT’S Easter Sunday this weekend, so I’m bringing you a lovely twist on the traditional roast lamb most of us cook around this time. My Moroccan-spiced slow-cooked lamb melts in the mouth. The dish can be frozen in advance, so you don’t have to spend hours in the kitchen on Easter Sunday. I hope you […]

IT’S Easter Sunday this weekend, so I’m bringing you a lovely twist on the traditional roast lamb most of us cook around this time.

My Moroccan-spiced slow-cooked lamb melts in the mouth.

Shutterstock

Impress the family this Easter with Batch Lady’s slow-cooked Moroccan lamb recipe[/caption]

The dish can be frozen in advance, so you don’t have to spend hours in the kitchen on Easter Sunday.

I hope you have a lovely and relaxed bank holiday, with lots of yummy food!

Slow-cooked Moroccan lamb (Serves 4)

Prep time: 10 minutes

Cook time: 4 hours

YOU NEED:

• 2kg lamb shoulder joint
• 2 tsp coriander
• 2 tsp cumin
• 2 tsp smoked paprika
• 2 tsp harissa paste
• 3 tsp frozen chopped garlic
• 480ml beef stock
• Fresh coriander, to serve

METHOD: Add all of the ingredients to a large freezer bag, apart from the stock and coriander, and mix well so the meat is fully coated.

Ready to freeze: Place the large freezer bag in the freezer, making sure it is labelled.

Ready to eat: Remove from the freezer and leave to defrost in the fridge – this could take a couple of days.

Once defrosted, put the lamb on a baking tray, pour over the beef stock and cover with foil.

Place in the oven at 160C/140C fan/gas 2 for four hours.

Thirty minutes before the end, remove the foil.

Once cooked, pull lamb apart with a fork, sprinkle with coriander and serve with sides such as roast potatoes, spring greens and harissa yoghurt.

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Ryan Ball

Whip up some delicious treats with Batch Lady’s recipes[/caption]