One-pot cooking is incredibly convenient for washing up purposes but also in terms of ease. The idea with this style of cooking is that you can throw everything into a casserole dish, cover and leave to bubble away in the oven without needing to think about it until it is time to serve. The added bonus with this particular dish is longer you leave it the more succulent and tender the lamb becomes.
As this dish cooks, the juices from both the apricots and lamb seep into the sweet potato mixture turning it into a stuffing that is infused with all the flavours of the dish. I would recommend serving this meal with simple accompaniments for example fluffy couscous and steamed green vegetables so that you can relish the taste of the lamb. This recipe would be a good alternative to a traditional Sunday roast, or would make a great centrepiece for a dinner party. Enjoy!
Moroccan spiced shoulder of lamb with apricots
Preparation time: 1.5-2hrs
- Preheat oven to 160°C fan.
- Place the onions, garlic cloves, grated sweet potato, almonds and bread crumbs in a shallow casserole dish and mix together with a little olive oil, then place the lamb on top skin side up.
- In a pestle and mortar grind together you have a fine powder, sift the spices all over the top of the lamb shoulder until it is well coated.
- Place the apricots around the outside of the dish – if you are adding honey, drizzle it over the apricots.
- Finally add the stock to the pan, over with a lid and cook for 1hr – 1½hrs depending on the size of your joint.