Moroccan roast lamb recipe
 A warm and mellow spice rub gives this super-simple Moroccan roast lamb its flavour and slow roasting ensures you'll have perfect melt-in-the-mouth tender meat. Serve in bread rolls or batbout bread for the ultimate sandwich. 2kg/4lb 8oz lamb shoulder3 tbsp olive oil 6 garlic cloves, peeled and crushed 1½ tsp ground cumin 1½ tsp ground ginger 1½ tsp ground coriander 1½ tsp paprika½ tsp ground turmeric ¼ tsp freshly ground black pepper pinch cayenne pepper 1 heaped tsp salt handful mint leaves, chopped, to garnishhandful toasted flaked almonds, to garnish 2kg/4lb 8oz lamb shoulder 3 tbsp olive oil 6 garlic cloves, peeled and crushed 1½ tsp ground cumin 1½ tsp ground ginger 1½ tsp ground coriander 1½ tsp paprika ½ tsp ground turmeric ¼ tsp freshly ground black pepper pinch cayenne pepper 1 heaped tsp salt handful mint leaves, chopped, to garnish handful toasted flaked almonds, to garnish Method Preheat the oven to 180C/160C Fan/Gas 4. Place the lamb shoulder skin-side up in a large roasting tin.Mix the olive oil, garlic, cumin, ginger, coriander, paprika, turmeric, black pepper, cayenne pepper and salt together in a small bowl until well combined. Using a sharp knife, make small but deep incisions all over the lamb shoulder. Rub the olive oil mixture all over the meat, working it into the incisions (this will enable the meat to absorb all the flavours). Cover the tray tightly with kitchen foil and roast the lamb for 3 hours, basting the meat every 45 minutes with the juices in the tray. Remove the foil and roast the lamb for a further 35–45 minutes, or until the skin is crisp and golden and the meat is tender and falling off the bone. Cover the lamb with kitchen foil and leave to rest for 15 minutes.When the lamb has rested, use two forks to shred the meat. Garnish the meat with chopped mint leaves and flaked almonds and then serve immediately with bread on the side. Preheat the oven to 180C/160C Fan/Gas 4. Place the lamb shoulder skin-side up in a large roasting tin. Preheat the oven to 180C/160C Fan/Gas 4. Place the lamb shoulder skin-side up in a large roasting tin. Mix the olive oil, garlic, cumin, ginger, coriander, paprika, turmeric, black pepper, cayenne pepper and salt together in a small bowl until well combined. Using a sharp knife, make small but deep incisions all over the lamb shoulder. Rub the olive oil mixture all over the meat, working it into the incisions (this will enable the meat to absorb all the flavours). Mix the olive oil, garlic, cumin, ginger, coriander, paprika, turmeric, black pepper, cayenne pepper and salt together in a small bowl until well combined. Using a sharp knife, make small but deep incisions all over the lamb shoulder. Rub the olive oil mixture all over the meat, working it into the incisions (this will enable the meat to absorb all the flavours). Cover the tray tightly with kitchen foil and roast the lamb for 3 hours, basting the meat every 45 minutes with the juices in the tray. Remove the foil and roast the lamb for a further 35–45 minutes, or until the skin is crisp and golden and the meat is tender and falling off the bone. Cover the tray tightly with kitchen foil and roast the lamb for 3 hours, basting the meat every 45 minutes with the juices in the tray. Remove the foil and roast the lamb for a further 35–45 minutes, or until the skin is crisp and golden and the meat is tender and falling off the bone. Cover the lamb with kitchen foil and leave to rest for 15 minutes. Cover the lamb with kitchen foil and leave to rest for 15 minutes. When the lamb has rested, use two forks to shred the meat. Garnish the meat with chopped mint leaves and flaked almonds and then serve immediately with bread on the side. When the lamb has rested, use two forks to shred the meat. Garnish the meat with chopped mint leaves and flaked almonds and then serve immediately with bread on the side.