By Chef Tim
If you ever visit the souk in Marrakesh, Morocco, you might come across a little man sitting on a big pile of rocks. Order the lamb and he'll reach down and pull out a clay pot that has been covered in embers all night and is filled with the most tender, falling-off-the-bone lamb! Cooked 10 hours with Moroccan spices, water and preserved lemon...it’s definitely a Francis Favorite. Pair with Director's Cut Cinema.
- 1/2 cup ground turmeric
- 1/2 cup ground coriander
- 1/4 cup ground fennel
- 1/4 cup ground ginger
- 1/4 cup ground cinnamon
- 2 tablespoons freshly ground pepper
- Sugar, to taste
- 6 pounds bone-in lamb shoulder
- 1/2 cup extra-virgin olive oil
- 2 medium preserved lemons
- Cooked rice, quinoa, couscous or other grains for serving
- Harissa for serving (optional)
Preheat the oven to 225°F.
In a large bowl, stir together the turmeric, coriander, fennel, ginger, cinnamon, pepper and a little sugar. Add the lamb shoulder and toss with the spice mixture.
In a large fry pan over medium heat, warm the olive oil. Add the lamb and sear until golden brown. Transfer the lamb to a heavy pot. Cut the preserved lemons in half and place in the pot.
Add enough water to cover the meat. Cover the pot, transfer to the oven and slow-cook until the lamb is tender, 8 to 9 hours.
Remove the lamb from the cooking liquid. Serve with your favorite grain, such as rice, quinoa or couscous. In our restaurant, Rustic, our Marrakesh lamb is served with couscous and a touch of harissa.