Slow-Roasted Moroccan Lamb with Spiced Chickpeas

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

Tender lamb slow-roasted with warm Moroccan spices served alongside fragrant spiced chickpeas for a hearty, authentic Mediterranean meal. This mediterranean-inspired lamb (mediterranean) 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 450 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: 195 min Serves 6 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. 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, 4 minced garlic cloves, 3 tbsp olive oil, 2 tsp salt, and 1 tsp black pepper to create a spice rub. Rub the mixture evenly over 3 lbs bone-in lamb shoulder.
  2. Step 2: Place the lamb on a roasting pan and cover loosely with foil. Roast for 3 hours until the meat is tender and easily pulls apart.
  3. Step 3: While the lamb roasts, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 medium diced onion and sauté for 5 minutes until translucent.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes until fragrant. Add 2 cups drained chickpeas and 1 cup vegetable broth, simmering for 10 minutes until the sauce thickens and coats the chickpeas.
  5. Step 5: Remove lamb from oven and let rest for 15 minutes. Shred the lamb and toss with the spiced chickpeas. Garnish with 1/4 cup chopped fresh cilantro and serve with lemon wedges on the side.

Frequently asked questions

How long does Slow-Roasted Moroccan Lamb with Spiced Chickpeas take to make?

Total time is about 215 minutes (20 min prep + 195 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 with Spiced Chickpeas?

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 with Spiced Chickpeas?

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 with Spiced Chickpeas 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 with Spiced Chickpeas?

Mediterranean 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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