Moroccan Spiced Lamb Shoulder with Bell Pepper
This recipe is from Simply Ming One-Pot Meals
and is used with permission from Kyle Books and Ming Tsai.
Photo: Antonis Achilleos
Prep time: 25 minutes / 2 hours minimum to marinate
Cook time: 25 minutes
5-6 lbs of Boneless Lamb Shoulder
3 Red Bell Peppers, cut into 1/4 inch dice
3 Large Onions, cut lengthwise 1/4 inch thick
2 cups Couscous
1 cup Extra-Virgin Olive Oil, 2 tablespoons reserved
2 tablespoons Minced Fresh Thyme
4 tablespoons Minced Fresh Garlic
2 tablespoons Coarsely Ground Coriander Seed
2 tablespoons Coarsely Ground Black Pepper
2 tablespoons Coarsely Ground Cumin Seed
2 tablespoons Coarsely Ground Fennel Seed
1 tablespoon Ground Cinnamon
1 tablespoon Paprika
2 tablespoons Honey
1 tablespoon Ancho Chile Powder
1 tablespoon Kosher Salt, plus more for seasoning
Freshly Ground Pepper, to taste
In a medium bowl, combine the thyme, garlic, coriander, coarsely
ground black pepper, cumin, fennel, cinnamon, paprika, honey, chile
powder and 1 tablespoon salt. Add the cup of olive oil and stir
to blend. Transfer 1/2 cup of the mixture to a serving bowl and
refrigerate, covered. Coat both sides of the lamb shoulder with
the remaining mixture and transfer to a large resealable plastic
bag. Marinate, refrigerated, for at least 2 hours or overnight.
Preheat the oven to 500 degrees. Place the onions on a large sheet
tray or in a roasting pan and season with salt and pepper. Top with
the lamb, transfer any remaining marinade to a bowl, and roast the
lamb until brown, about 15 minutes.
Reduce the heat to 375 degrees. Turn the lamb, brush on the remaining
marinade, and roast until the lamb is 120 degrees for medium-rare,
130 degrees for medium, or 140 degrees for medium-well, 20 to 25
minutes. Transfer the onions to a medium bowl and the lamb to a
cutting board, and allow the lamb to rest for 10 minutes before
Meanwhile, make the couscous: Bring 3 cups of salted water to a
boil in a medium saucepan. Add the couscous, drizzle with the 2
tablespoons of oil, stir, remove from the heat, and cover. Let stand
until the couscous has absorbed the water, 4 to 5 minutes then fluff
with a fork. Add the bell peppers and stir lightly to blend.
Slice the lamb thin on the bias. Serve with the couscous, onions
and reserved marinade.
©2010 Ming Tsai
To Drink: A Bordeaux, like Calon-Segur
or Lynch Bages.