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MoroccanHoney Lamb Roast

Honey isn’t just for sweet treats, you can also use it in marinades and to balance flavours in savoury dishes. This roast is divine example of its savoury powers!


285g plain flour

400g baby carrots

600g baby (or small) potatoes

8 spring onions

1 cup chicken stock

1.5kg lamb shoulder

2 tbsp honey

2 tbsp vegetable oil

3 garlic cloves, crushed

2 tsp fennel seeds

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground cumin

1/4 tsp cayenne pepper

Green beans​​


PREP TIME - 15 minutes

COOKING TIME - 4 hours

MAKES - four serves

1. Preheat the oven to 180°C

2. Using a sharp knife score diagonally across the top of the lamb.


3. In a small bowl mix together the honey, oil, garlic, fennel seeds and spices. Using your fingers rub this mix into the score marks on the lamb.

4. In a heavy base roasting tray pour enough oil to lightly coat the bottom and put on a high heat. As it comes to temperature put the lamb in a brown on all sides.

5. Once browned, remove the lamb from the tray and add carrots, potatoes, onions and stock to dish. Place lamb on top of vegetables and bring to the boil.

6. Cover the dish with al foil and transfer to the oven to cook for 3½ hours until lamb is very tender. Check periodically and add more stock/water if needed, you don't want dry lamb!

7. When you pull the lamb out of the oven it should be soft enough to tear with a fork. Serve with the vegetables, steamed beans drizzled with the cooking liquid (and some extra honey if you like).

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