Slow-Roasted Moroccan Lamb with Spiced Chickpea Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Tender lamb slow-roasted with warm Moroccan spices served atop a hearty spiced chickpea stew bursting with savory flavors. This middle eastern-inspired lamb ready in about 215 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 520 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.

Ingredients

• 3 lbs bone-in lamb shoulder
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• 4 cloves garlic cloves, minced
• 3 tbsp olive oil
• 1 large yellow onion, diced
• 2 cups canned chickpeas, drained and rinsed
• 1 cup diced tomatoes (canned)
• 2 cups vegetable broth
• 1/4 cup fresh cilantro, chopped
• 1 1/2 tsp salt
• 1 tsp black pepper
• for serving lemon wedges

Instructions

1. Step 1: Preheat oven to 300°F. Rub 3 lbs bone-in lamb shoulder evenly with 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground cinnamon, 1 tsp smoked paprika, 4 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper. Drizzle 2 tbsp olive oil over the lamb and massage the spices in.
2. Step 2: Place the lamb in a roasting pan and cover tightly with foil. Roast in the oven for 3 hours until the meat is tender and pulls apart easily.
3. Step 3: While the lamb roasts, heat 1 tbsp olive oil in a large saucepan over medium heat. Add 1 large diced yellow onion and sauté for 6-7 minutes until translucent and fragrant.
4. Step 4: Add 2 cups drained canned chickpeas, 1 cup canned diced tomatoes, and 2 cups vegetable broth to the saucepan. Simmer the chickpea stew over low heat for 20 minutes until slightly thickened.
5. Step 5: Remove lamb from oven and shred into large chunks. Stir 1/4 cup chopped fresh cilantro into the chickpea stew and season with additional salt and pepper if needed.
6. Step 6: Serve the shredded lamb over the warm chickpea stew with lemon wedges on the side for squeezing.