Ingredients
- Serves 68 cloves garlic, peeled
- 4 onions, peeled and roughly chopped
- 3 tbsp ras el hanout spice mix
- 4 red onions, cut into half-inch slices
- 1 shoulder of lamb or lamb on the bone, 2kg
- Salt and pepper
In a food processor, blitz the garlic, chopped onion and spice together to form a sludgy paste, then season well.
Cover the bottom of a roasting tin with the sliced red onion and place the lamb on top. Season it really well. Smear the joint with the sloppy onion spice mixture, then fill the roasting dish with water to halfway.
Roast for 60 minutes at 200 degrees/gas 5 to get some colour going, before basting the joint, covering it with tinfoil and returning it to the oven for another three to five hours at 170 degrees/gas 3, until the meat is falling off the bone. Keep topping up the water if it is drying out. It should be meltingly tender, by which time you can let the water evaporate. You will be left with a sludgy onion mix, which is quite tasty. Let the meat rest for 30 minutes before eating.
