Slow Roasted Sticky Lamb Shoulder (Del3a)
Prep Time
3 h 30 min
Porties
Serveert 4
Niveau
Easy
Get ready to bring some serious flavor to the table with this mouthwatering lamb shoulder recipe! Perfectly spiced with ras el hanout and garlic, this lamb shoulder is slow-cooked until tender, then brushed with a sticky, sweet-spicy glaze that’ll make everyone want seconds. Paired with creamy potatoes, crispy fried potatoes, and fresh sides like carrot salad and green beans, it’s the ultimate comfort meal with a Moroccan twist.
The best part? The prep is super easy! Just marinate the lamb overnight with bold spices, pop it in the oven, and let it work its magic. While it’s baking, you can whip up the potato sides and sticky sauce for a complete, crowd-pleasing feast. This recipe’s got it all – tender lamb, rich flavors, and the perfect mix of textures to keep everyone coming back for more!
Ingrediënten
For extra flavor, coat the meat with the spice mixture the night before and let it marinate. This helps the spices penetrate deeply.
Apply the sticky sauce only in the last few minutes on the lamb shoulder and bake it briefly. This prevents the sugar in the sauce from burning and creates a beautiful glaze.
Feel free to add more vegetables or vary them. Roasted bell peppers, cherry tomatoes, and roasted eggplant pair well with this dish.
Serve the lamb shoulder on a large platter with the potatoes, vegetables, charmilla, and salads around it.
You can also bake the meat at 180°C, but note that it will take longer, around 3.5 to 4 hours.
I used a small lamb shoulder (del3a) here. If you have a larger lamb shoulder, keep in mind that the baking time will be longer.
Get ready to bring some serious flavor to the table with this mouthwatering lamb shoulder recipe! Perfectly spiced with ras el hanout and garlic, this lamb shoulder is slow-cooked until tender, then brushed with a sticky, sweet-spicy glaze that’ll make everyone want seconds. Paired with creamy potatoes, crispy fried potatoes, and fresh sides like carrot salad and green beans, it’s the ultimate comfort meal with a Moroccan twist.
The best part? The prep is super easy! Just marinate the lamb overnight with bold spices, pop it in the oven, and let it work its magic. While it’s baking, you can whip up the potato sides and sticky sauce for a complete, crowd-pleasing feast. This recipe’s got it all – tender lamb, rich flavors, and the perfect mix of textures to keep everyone coming back for more!
Stappenplan
1 In a bowl, mix the olive oil, water, salt, black pepper powder, ras el hanout, onion powder, garlic powder, cayenne powder, and dried parsley. Stir well. |
2 Generously coat the lamb shoulder with the spice mixture. Cover with plastic wrap and marinate in the fridge for several hours to allow the flavors to blend, preferably overnight. |
3 Preheat the oven to 250°C (482°F). Place the lamb shoulder on a baking sheet lined with parchment paper, wrap in parchment paper, and cover with aluminum foil. Bake for 2 to 2.5 hours, until the lamb shoulder is tender. |
4 Peel and dice the potatoes. Boil in salted water for 15 minutes, then drain. |
5 Place half of the potato cubes in a bowl. Add mayonnaise, honey mustard sauce, black pepper powder, and salt. Mix well. |
6 Heat olive oil and butter in a skillet over medium heat. Add the remaining potatoes with salt, black pepper, and dried chives. Fry until golden brown. |
7 For the sticky sauce, mix the sweet soy sauce, honey, sambal oelek, and thyme in a bowl. |
8 Remove the lamb shoulder from the oven, discard the foil and parchment paper, and brush with half of the sticky sauce. Return to the oven for 10 minutes. |
9 Take the lamb shoulder out of the oven and place it on a large platter. Brush with the remaining sticky sauce. Serve with charmilla, fried potatoes, carrot salad, creamy potatoes, green beans, and cucumber slices. |
