Slow-Roasted Moroccan Lamb Shoulder with Ras el Hanout

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender lamb shoulder infused with aromatic Moroccan spices, slow-roasted to melt-in-your-mouth perfection. This middle eastern-inspired lamb ready in about 260 minutes pairs bone-in lamb shoulder, olive oil, ras el hanout spice blend 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: 240 min Serves 6 Middle Eastern cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 300°F. Rub 3 tbsp olive oil evenly over 4 lbs bone-in lamb shoulder. In a small bowl, combine 2 tbsp ras el hanout, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1 tbsp salt, and 1 tsp black pepper; rub this spice mixture all over the lamb until fully coated.
  2. Step 2: Place the lamb shoulder fat side up in a roasting pan. Pour 1 cup water into the bottom of the pan to keep the meat moist during cooking. Cover the lamb loosely with foil.
  3. Step 3: Roast the lamb in the oven for 4 hours, basting every hour with pan juices, until the meat is very tender and falls apart easily when pierced with a fork.
  4. Step 4: Remove the lamb from the oven and drizzle 2 tbsp lemon juice and sprinkle 1/4 cup chopped fresh cilantro over the top. Let rest uncovered for 15 minutes before shredding and serving.

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Frequently asked questions

How long does Slow-Roasted Moroccan Lamb Shoulder with Ras el Hanout take to make?

Total time is about 260 minutes (20 min prep + 240 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 Moroccan Lamb Shoulder with Ras el Hanout?

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 Moroccan Lamb Shoulder with Ras el Hanout?

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 Moroccan Lamb Shoulder with Ras el Hanout 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 Moroccan Lamb Shoulder with Ras el Hanout?

Middle Eastern 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.

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