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FORK.WINE.DINNER
This ultra fragrant braised & roasted shoulder is an abundant celebration of flavours and textures. The slow braised lamb shoulder is fork tender, while the ancient grains present a welcome, earthy background to the moist fattiness of the meat. Make it a festive centrepiece with the addition of pomegranate seeds, toasted pistachio and fresh mint, served with the finest Bordeaux-style blend Signature.
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Moroccan Spiced Braised Lamb Shoulder with Ancient Grains & Pomegranate
Preheat the oven to 220 C. Rub the lamb all over with oil and season generously with salt & pepper. Place in a deep roasting tin, then roast at 220 C for 30 min, skin side up. Remove from the oven and turn the heat down to 160 C. Scatter onions around lamb. Mix half of the ras al hanout with the stock, honey, garlic, ginger, lemons (zest & juice) and mandarin, then pour over the lamb. Sprinkle the remaining ras el habout all over, then cover tightly with foil and braise for 3,5-4 hours until very tender (the bone should be easily pulled from the meat).
When the lamb is very tender, remove it from the oven (and turn the oven back to 220 C). Remove the lamb from the tin, then transfer most of the cooking liquid of the roasting tin to a small saucepan, add the soy sauce and tomato paste, and simmer together for 10 minutes to form a slightly reduced gravy. Add the cooked grains to the tin, pour the gravy back into the pan and stir to coat. Now put the lamb back on top. Brush the lamb with some of the juices in the pan, then put back into the oven uncovered for 10-15 minutes or until browned on top. Serve warm scattered with mint, pistachios and pomegranate.
Recipe by Ilse van der Merwe
Ilse van der Merwe, more commonly known as The Food Fox is a foodie, cookbook author, recipe developer, dynamic culinary enthusiast and content creator based in Stellenbosch, South Africa. Ilse transitioned into the food industry in 2011, launching her blog as a creative platform for cooking, writing, and exploration. Evolving from a hobby to a full-time pursuit, her journey has led to a thriving career in recipe development, food writing, and more recently, food photography. Today, Ilse's digital space serves as a hub for her culinary adventures, fueled by her unwavering passion for good food, and supported by her dedicated family.
