Moorish braised shoulder of lamb


Serves 4

1 red onion, quartered and sliced1 medium red chilli, finely chopped6 anchovy fillets in oil, chopped4 garlic cloves, crushed2 tsp ras el hanout spice mix 1 tin cherry tomatoes in juice1 small preserved lemonlarge handful pitted green olives in oil half shoulder of lamb, boned & rolled


Preheat oven to 120c / GM ½ • Fry the onion, chilli and anchovy in an oven-proof saucepan for 5 mins. Add the garlic and spices and fry for another minute then add the tinned tomatoes. Fill the can with water and add that to the pan too, then give it all a good stir. • Cut the lemon into quarters and remove the fleshy insides. Cut the peel across into thin slices and add it to the pan with the olives. • Snuggle the lamb and any bones in amongst it all and bring to a very gentle simmer. Put on a lid, transfer to the oven and cook for 5 hours, turning the lamb and stirring the sauce every hour. After 3 hours, discard the lid – this will intensify the sauce and colour the outside of the lamb.• 30mins before serving, turn off the oven to relax the meat. Remove the oily layer from the top of the sauce with a large spoon and discard. You can then remove the string and either carve the meat with a knife or pull it apart into chunks with a couple of forks. Serve with a pilaf, couscous or crusty bread.

Find it in Hampshire

Before you race to the supermarket for your ingredients, why not give our fantastic local producers a try Beechcroft Farm – lamb Sunnyfields Farm – onions The Garlic Farm – garlic