Moroccan Lamb Shoulder

This dish is the ultimate crowd-pleaser, combining rich slow-roasted lamb with chickpeas.

Serves: 8-10 | Total Time: 3 hours, 45 mins


  • 2kg (approx.) lamb shoulder with bone
  • 1-2 Tbsp Moroccan seasoning
  • 1 Tbsp tomato paste
  • 1 punnet cherry tomatoes
  • 400g can chickpeas, drained & rinsed
  • 500ml Campbell’s Bone Broth Beef

To serve:

  • ½ cup natural Greek yoghurt
  • Seeds from ½ pomegranate
  • 1 salad onion or shallot, thinly sliced
  • ½ cup fresh mint
  • 10 wholemeal flat breads


  1. Preheat oven to 160oC fan forced. Combine Moroccan seasoning and tomato paste in a small bowl. Rub mixture all over the lamb shoulder, and place in a large ovenproof dish. Pour Campbell’s Bone Broth around the lamb.
  2. Add cherry tomatoes and chickpeas, cover with lid or with a sheet of baking paper and a sheet of foil. Cook for 3 ½ hrs. Remove lid / foil and cook for a further 30 min at 200oC fan-forced to brown.
  3. Remove lamb from baking dish, cover to keep warm and rest for 15-20 min.
  4. Serve lamb drizzled with roasting juices. Top with Greek yoghurt, pomegranate seeds, salad onion slices and mint.

Recipe and image kindly provided by Campbell’s.

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