Slow-Roasted Lamb Shoulder with Moroccan Spices

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tender, fall-apart slow-roasted lamb shoulder infused with warm Moroccan spices and served with a rich pan sauce. This Moroccan-inspired lamb recipe, ready in about 255 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 550 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: 15 min Cook: 240 min Serves 6 Moroccan cuisine 550 cal/serving

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Ingredients

3 lbs bone-in lamb shoulder
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
1 tsp smoked paprika
5 cloves, minced garlic cloves
3 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 cup chicken broth
2 tbsp lemon juice
2 tbsp chopped fresh cilantro

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Instructions

Step 1: Preheat oven to 300°F. In a small bowl, mix 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground cinnamon, 1 tsp smoked paprika, 5 minced garlic cloves, 3 tbsp olive oil, 2 tsp salt, and 1 tsp black pepper into a paste.
Step 2: Rub the spice paste all over 3 lbs bone-in lamb shoulder, coating evenly. Place the lamb in a roasting pan and pour 1 cup chicken broth around it.
Step 3: Cover the roasting pan tightly with foil and roast the lamb in the preheated oven for 4 hours, or until the meat is fork-tender and easily pulls apart.
Step 4: Remove the lamb from the oven and transfer to a serving platter. Stir 2 tbsp lemon juice and 2 tbsp chopped fresh cilantro into the pan juices to create a flavorful sauce, then drizzle over the lamb before serving.