Slow-Roasted Lamb Shoulder with Moroccan Spice Rub

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender, fall-apart lamb shoulder slow-roasted with a fragrant Moroccan-inspired spice rub delivering warming notes of cumin, coriander, and cinnamon. This moroccan-inspired lamb ready in about 275 minutes pairs bone-in lamb shoulder, ground cumin, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 255 min Serves 6 Moroccan cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 300°F. In a small bowl, combine 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground cinnamon, 1 tsp smoked paprika, 4 minced garlic cloves, 3 tbsp olive oil, 2 tsp salt, 1 tsp black pepper, 1 tbsp chopped fresh rosemary, and 2 tbsp lemon juice to form a thick spice rub.
  2. Step 2: Pat 3 lbs bone-in lamb shoulder dry and rub the spice mixture evenly over the entire surface, massaging it into the meat.
  3. Step 3: Place the lamb shoulder on a roasting rack in a roasting pan and cover loosely with foil. Roast in the oven for 4 hours, basting every hour with pan juices, until the meat is fork-tender and pulls apart easily.
  4. Step 4: Remove foil and increase oven temperature to 425°F. Roast lamb uncovered for 15 minutes to develop a crispy crust. Let rest for 15 minutes before slicing and serving.

Frequently asked questions

How long does Slow-Roasted Lamb Shoulder with Moroccan Spice Rub take to make?

Total time is about 275 minutes (20 min prep + 255 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Roasted Lamb Shoulder with Moroccan Spice Rub?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in lamb shoulder from drying out.

Can I substitute ingredients in Slow-Roasted Lamb Shoulder with Moroccan Spice Rub?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Roasted Lamb Shoulder with Moroccan Spice Rub for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Roasted Lamb Shoulder with Moroccan Spice Rub?

Moroccan lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes