Free shipping on all orders over $100 in Australia

Australian Black Limes |Home

Slow Cooked Lamb

Slow-Cooked Lamb with Australian Black Lime ‘Ras el Hanout’

Serving Size:
4 – 6
Time:
Difficulty:
easy

Ingredients

  • 1–1.5 kg lamb (shoulder or leg, bone-in preferred)
  • 2–3 tbsp olive oil
  • 2–3 tsp Australian black lime salt
  • 2–3 tbsp “fayncy” ras el hanout
  • 2 large brown onions, sliced thick
  • 1 large red onion sliced thick
  • 3–4 carrots, cut into large chunks
  • 1 preserved lemon, roughly chopped
  • 250 ml chicken stock
  • “Fayncy” Ras el Hanout (Makes about 100g)
    – 2 tsp salt
    – 2 tsp ground cumin
    – 2 tsp ground ginger
    – 2 tsp ground turmeric
    – 1½ tsp ground cinnamon
    – 1 heaped tbsp Australian black lime powder
    – 1½ tsp freshly ground black pepper
    – 1 tsp ground white pepper
    – 1 tsp ground coriander
    – 1 tsp ground cardamom
    – 1 tsp ground allspice
    – 1 tsp ground nutmeg
    – ½ tsp ground cloves

    Mix all ingredients together in a bowl or jar of your choice. Store in an airtight container.

Directions

  1. Preheat your oven to 220°C.
  2. Line the base of a roasting dish with sliced onions, then place the lamb directly on top.
  3. Sprinkle your lamb with a coating of Australian Black Lime salt then cover with olive oil and ras el hanout. 
  4. Coat the lamb generously with the spice mixture, ensuring it’s well covered on all sides.
  5. Scatter the carrots around the lamb.
  6. Roast uncovered for 20 minutes at 220°C to develop colour and start building flavour.
  7. Remove from the oven. Add the preserved lemon and pour in the chicken stock around (not over) the lamb.
  8. Cover tightly with foil or a lid, reduce the oven temperature to 180°C, and cook for 3.5 hours.
  9. Remove the cover and return to the oven for a final 20 minutes to caramelise and finish.
  10. Rest slightly before serving. 
    Optional: While resting take 1 -2 cups of pan juices and simmer with a little salt and 1 tbsp of cornstarch if you would like to serve it with a thicker gravy. 
    Notes
    The preserved lemon adds a bright, salty citrus lift that cuts through the richness of the lamb. If you can’t find it you can add a little salt and a whole cut up lemon to the pan. 
    If your lamb isn’t quite falling apart, give it another 20–30 minutes covered.
  11. What to Serve It With
    Fluffy couscous or rice
    Warm flatbreads
    Yoghurt with a drizzle of olive oil
    Fresh herbs like coriander or parsley