Who can resist a slow cooked meal this time of year? Mark Soderstom joins our Chef Pete Milosevic who takes a shoulder of lamb and turns it into a Moroccan-style treat. Using a mix of herbs and spices such as Paprika, Saffron, Cumin, Thyme and Chilli the lamb cooks in a slow oven for five hours and is a sure-fire hit for any winter dinner party.

SPICED SLOW ROASTED MOROCCAN LAMB

Ingredients

1 lamb shoulder, approx 2kg, boned
2tsp dried or 1 bunch oregano, finely chopped
2 tsp dried or ¼ bunch thyme, finely chopped
2tbsp smoked paprika
2tsp cinnamon
2tsp ground chilli
Good Pinch of Saffron
¼ cup olive oil

2 cups chicken/veal stock
1 cup white wine
8 cloves garlic


Method

• Combine spices and herbs with olive oil and garlic to a paste and set aside.
• Trim any excess fat from the lamb, rub the spice paste over the inside of the shoulder into all the crevices (It's advisable to wear disposable gloves). Roll up shoulder, place garlic in folds of meat and leave to marinate for one hour.
• Pour chicken stock and white wine over lamb in a large baking tray, cover with foil and place into oven at 120c for 5 hours.
• Remove from oven and allow resting for 20 minutes

RED CABBAGE ACCOMPANIMENT

Fry off 1 Red onion with olive oil and sweat down in Medium Saucepan
Add Sliced Red Cabbage to fill saucepan and cook down for 20 min
Splosh Balsamic Vinegar and add two Tablespoons of Brown Sugar
Cook down further for 25 mins

PAPRIKA POTATOES - Peel and Quarter potatoes, rub with olive oil and paprika and add to slow roasting oven at 3 hour mark, bring up heat to brown whilst lamb is resting if required

SERVE LAMB WITH RED CABBAGE AND PAPRIKA POTATOES