50g |
ras el hanout, (see note) |
8 |
garlic cloves, crushed, plus extra whole cloves for roasting |
2 sprigs |
rosemary, leaves roughly chopped |
200ml |
olive oil |
3 tablespoons |
salt |
3 tablespoons |
freshly ground black pepper |
3kg |
bone-in lamb shoulder |
750ml |
see method for ingredients |
2 |
lemon halves, for squeezing |
|
salad, such as tabouli, to serve (optional) |