Roasted lamb shoulder with orange & honey syrup

Roasted lamb shoulder with orange & honey syrup

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
150g sugar
100ml cold water
2 oranges, juiced
3 tablespoons clear runny honey
1kg lamb shoulder
couscous
plain boiled rice
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 240°C.
  2. To make the orange & honey syrup, place 150g sugar and 100ml cold water in a small saucepan over low heat and simmer until the sugar dissolves. Add the juice of 2 oranges and 3 tablespoons clear runny honey, and continue to cook for 20 minutes until you have a syrupy mixture.
  3. Slash 1kg lamb shoulder with a sharp knife and season with sea salt and freshly ground black pepper. Place the lamb in a roasting tin, then brush with the orange and honey syrup. Pour more syrup over the lamb and roast in the oven for 20 minutes. Turn the oven temperature down to 160°C and roast for a further 2 hours, basting frequently with the syrup, until the lamb is falling off the bone and the skin is crisp.
  4. Serve with couscous or plain boiled rice.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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