Holiday Menu, Recipe 2 - Fall Apart Lamb
This delightful dish not only has a distinct Moroccan feel to it but is so easy, it literally cooks itself! However, I often feel that it’s largely due to the quality cut of meat. When shopping for a piece of lamb to feed your family this festive season, look out for the shoulder or leg. The shoulder almost always works out to be more economical than the leg but I’m a sucker for a traditional leg of lamb. I mean, how Christmassy?
When contemplating size, don’t forget that leg has the bone in it, contributing to the overall weight. I feel a good 3 - 4 kgs is often enough, especially when served alongside other meat dishes for a big ol’ Christmas bash.
Follow the below recipe and as the name suggests, it should literally fall apart, into the sauce when shredded with a fork.
4 medium sliced onions
2 Tbsp of olive oil
3 – 4kg shoulder or leg of lamb, deboned
10 – 15 stoned dates
2 Tbsp of honey
2 cups of beef stock
Tbsp of balsamic vinegar
2 cloves of garlic
2 tsp ras el hanout
1 Tbsp salt
1 tsp freshly ground pepper
- Preheat the oven to 160 degrees
- Fry the onions in olive oil over a gentle heat for 15 minutes until soft and caramelised
- Transfer the onions to a large, ovenproof dish along with the lamb and other ingredients
- Cover with foil or a lid and allow to cook for 3 – 4 hours. Check it regularly and add more stock or water if it starts to look a little dry
- Once cooked, remove the foil or lid and allow to cook uncovered for a further 20 minutes on 180 degrees until the meat is a delicious golden colour and the sauce is thick
- Serve immediately and enjoy!