Mechoui Lamb

Ingredients

• 700 g Lamb Shoulder
• 3 tbsp Olive Oil
• 4 pcs Garlic
• 2 tsp Ginger
• 2 tsp Ground Cumin
• 1 tsp Paprika
• 0.5 tsp Ground Cinnamon
• 1 tsp Ras El Hanout
• 0.25 tsp Saffron
• 2 tbsp Warm Water
• 2 tsp Kosher Salt
• 0.75 tsp Black Pepper
• 1 pcs Onion
• 1 tbsp Tomato Paste
• 250 ml Chicken Stock
• 0.5 pcs Preserved Lemon
• 2 tbsp Parsley
• 2 tbsp Cilantro
• 2 tbsp Almonds
• 0.5 pcs Lemon

Method

1. Stir {saffron} into {warm_water} and let it stand until deeply golden and fragrant.
2. In a bowl, combine {olive_oil}, {garlic}, {ginger}, {ground_cumin}, {paprika}, {ground_cinnamon}, {ras_el_hanout}, the bloomed {saffron}, {kosher_salt}, {black_pepper}, and {tomato_paste} into a loose spice paste.
3. Pat {lamb_shoulder} dry so it roasts instead of steams, then rub it all over with the spice paste, pressing it into every seam.
4. Spread {onion} in a snug roasting dish, season with a little {kosher_salt}, then scatter {preserved_lemon} over the top and pour in {chicken_stock} to create a moist braising base.
5. Set the rubbed {lamb_shoulder} on the onion base, cover tightly, and roast in a very low oven until the meat is tender enough to yield easily to a skewer and nearly pull apart.
6. Toast {almonds} in a dry skillet over medium heat, shaking often, until golden and nutty-smelling, then cool so they stay crisp.
7. Transfer the roasted {lamb_shoulder} to a warm plate and rest it so the juices settle back into the meat.
8. Set the roasting dish over medium heat or pour the juices into a small pan, then simmer the {onion}, {chicken_stock}, and {preserved_lemon} until glossy and lightly thickened; taste and adjust with {kosher_salt} and {black_pepper}.
9. Pull the rested {lamb_shoulder} into large pieces, spoon over the reduced sauce, then finish with {parsley}, {cilantro}, a squeeze of {lemon}, and the toasted {almonds} for brightness and crunch.