ROASTS with the MOST

MORROCAN LAMB SHOULDER

SERVES 8

KEEP ON TRACK per serving

FAT 43G CARBS 12G PROTEIN 46G

2kg lamb shoulder, with joint attached
salt and pepper
¼ cup olive oil
juice and grated zest of 2 oranges
5 garlic cloves, minced
40g ginger, minced
2 tbsp Moroccan spice mix (we used Nomu’s mixture)
500g baby pickling onions, peeled

fresh mint, to serve
15g pomegranate seeds, to serve
toasted flaked almonds, to serve

1. Preheat the oven to 200˚C, place the lamb shoulder in a large oven pan, rub with salt, pepper and olive oil.

2. Place the lamb shoulder in the oven and allow to brown for about 20 minutes.

3. Mix the orange juice and zest, garlic, ginger and 1 tbsp of the Moroccan spice together in a small bowl and set aside.

Slice some