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Roasted Lamb Shoulder with Moroccan Spices
A whole lamb shoulder rubbed with a paste of garlic, ginger, dried mint and olive oil, roasted hot then slower, and basted with white wine simmered with a strip of orange zest, a Moroccan Jewish holiday dish.
- YieldServes 8
- Hands-on45 min
- Total2 h 30 min
- Difficulty
Ingredients
- 1lamb shoulder, about 2.3 kg (5 lb), trimmed
Rub
- 2 clovesgarlic, minced
- to tastesalt
- to tastefreshly ground black pepper
- 3 tbspolive oil
- 2 tspground ginger, scant
- 1 tbspdried mint
Basting liquid
- 160 mldry white wine, 2/3 cup
- 1 pieceorange zest, one strip about 2.5 cm (1 inch) wide
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