Slow Roasted Lamb with Moroccan Spice Rub

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat, while pork shoulder is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is budget-friendly.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried parsley

Parsley is a common substitute, while dried parsley is more economical.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth is healthier, while water is the most cost-effective option.

Make the spice mix by combining 2 teaspoons of ground coriander, 2 teaspoons of ground cumin, 2 teaspoons of chili powder, 2 teaspoons of brown sugar, 1 teaspoon of salt, 1/4 teaspoon of ground cinnamon, 1/4 teaspoon of crushed caraway seeds, and 1/4 teaspoon of black pepper in a jar and shake well.

Put 4 teaspoons of the spice mix in a bowl and add olive oil to make a paste.

Rub the spice mixture all over the lamb, ensuring even coverage.

Wrap the lamb tightly in aluminum foil, sealing all edges to keep it moist during cooking.

Preheat the oven to 150°C (302°F).

Place the wrapped lamb in the oven and roast for 3 hours.

After 3 hours, remove the lamb from the oven and let it stand for at least 20 minutes before unwrapping.

Cooking Techniques

Equipment Needed

Spice Level: