Algiers Roast Lamb
Algiers Roast Lamb



  • 2kg lamb shoulder
  • 3 tbsp olive oil
  • 6 crushed garlic cloves
  • 1.5 tsp each cumin, coriander, ginger and paprika
  • ½ tsp turmeric
  • ¼ tsp black pepper
  • Pinch of cayenne
  • 1 tsp salt
  • Handful of chopped mint
  • Handful of almond flakes
  • Preheat the oven to 180C. Place the lamb shoulder, skin-side up, in a roasting tin and make small incisions with a sharp knife all over. Mix together the oil with the garlic, ginger, cumin, coriander, paprika, salt, pepper, turmeric and cayenne, then rub the mixture into the lamb. Cover with foil and roast for 3 hours, basting every 45 mins. Remove the foil, roast for another 45 mins, until the meat is very tender. Leave to rest for 15 mins.
  • Once well rested, shred the meat between two forks, and garnish with chopped mint and flaked almonds. Serve with flatbreads or couscous, and any veggies you fancy.
2 hrs
6 serving

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