It’s only a short hop from Italy to Morocco, so we decide to go out for lunch.
We’d watched Remarkable Places to Eat with Fred Sirieix the previous week. He went to Marrakech and had a shoulder of lamb, so I thought we’d have something similar.
I chopped some carrots and some onions, put the lamb on top smothered in moroccan spices and then covered it in foil and cooked for about 3 hours. Then remove foil for last 30 min and put an oil and pomegranate molasses mix on top.
I served it with roasted cauliflower, a warm salad of peas and artichoke hearts, a precooked pack of mixed grains, and some glazed carrots.
