15 shallots, peeled
1 head of garlic, cloves removed
3 cinnamon sticks
1 cup dried apricots
5 tbsp NOMU Moroccan Rub
3 tbsp brown sugar
¼ cup NOMU Extra Virgin Olive Oil
1 shoulder of lamb
½ litre (500ml) prepared NOMU Lamb or Chicken STOCK
NOMU Sea Salt and NOMU Black Pepper
Preheat oven to 140ºC
Combine the shallots, garlic, cinnamon and apricots with half of the NOMU Moroccan Rub and some of the Olive Oil in a roasting tray and stir well to combine. Season with NOMU Sea Salt and Black Pepper.
Take the remaining NOMU Moroccan Rub and rub over the lamb shoulder with the remaining Olive Oil. This can be done a day in advance to gain the best flavour. Once your lamb has marinated and is ready, place it on top of the shallot and apricot mixture. Pour over the stock and cover tightly with foil.
Roast in the oven at 140ºC for 3-4 hrs until the lamb is soft and falls off the bone.
Once the meat is ready, remove the foil and place all the sauce in a saucepan. Leave the lamb under the grill for 10-15 minutes to brown. Meanwhile, reduce the sauce so a nice gravy forms. Pour all over the lamb and serve.
15 shallots, peeled
1 head of garlic, cloves removed
3 cinnamon sticks
1 cup dried apricots
5 tbsp NOMU Moroccan Rub
3 tbsp brown sugar
¼ cup NOMU Extra Virgin Olive Oil
1 shoulder of lamb
½ litre (500ml) prepared NOMU Lamb or Chicken STOCK
NOMU Sea Salt and NOMU Black Pepper
Preheat oven to 140ºC
Combine the shallots, garlic, cinnamon and apricots with half of the NOMU Moroccan Rub and some of the Olive Oil in a roasting tray and stir well to combine. Season with NOMU Sea Salt and Black Pepper.
Take the remaining NOMU Moroccan Rub and rub over the lamb shoulder with the remaining Olive Oil. This can be done a day in advance to gain the best flavour. Once your lamb has marinated and is ready, place it on top of the shallot and apricot mixture. Pour over the stock and cover tightly with foil.
Roast in the oven at 140ºC for 3-4 hrs until the lamb is soft and falls off the bone.
Once the meat is ready, remove the foil and place all the sauce in a saucepan. Leave the lamb under the grill for 10-15 minutes to brown. Meanwhile, reduce the sauce so a nice gravy forms. Pour all over the lamb and serve.
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Cape Town, South Africa
Tel: +27 21 386 2000
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Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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