- Serves 6-8
- Preparation Time 10MINS
- Cook Time 03HRS 30MINS
2kg (approx.) lamb shoulder with bone in
1-2 tbs Moroccan seasoning
2 tbsp tomato paste
1 punnet of cherry tomatoes
1 can chickpeas drained and rinsed
500ml Campbell’s Bone Broth Beef
Greek yogurt, pomegranate seeds, salad onions and mint to serve.
STEP 1 Pre-heat oven to 160⁰c fan forced. Combine Moroccan seasoning and tomato paste in a small bowl. Rub mixture all over the lamb shoulder, and place in a large ovenproof dish. Pour Campbell’s Bone Broth Beef around the lamb.
STEP 2 Add cherry tomatoes and chickpeas, cover with lid or with baking paper and foil. Cook for 3 ½ hours. Remove lid/foil and cook for a further 30 min on 200 ⁰C fan-forced to brown the top of the meat.
STEP 3 Remove lamb from baking dish, cover to keep warm and rest for 15-20 min. Serve with roasting juices, Greek yogurt, pomegranate seeds, salad onions and mint.