Slow-Roasted Middle Eastern Lamb Shoulder with Cauliflower & Chickpea Salad
When I’m cooking for friends, this slow-roasted Middle Eastern lamb shoulder is one of my go-to recipes. The lamb is spiced with cinnamon, cumin, and cardamom, then paired with roasted cauliflower, chickpeas, couscous, and tahini dressing. It’s simple to prepare ahead and always a hit, whether for a weekend dinner or a bigger gathering.
Serves
6-8
Prep time
30 minutes
Cooking time
40 minutes
Ingredients
Middle Eastern Lamb Shoulder
For the Lamb:
- 1.5–2.5 kg lamb shoulder (bone-in preferred)
- 1 brown onion, sliced
- 1 cinnamon stick
- Juice of 1 lemon
- 2 tbsp olive oil
- 1½ cups chicken or beef stock
- ½ cup water
For the Spice Mix:
- 2 tsp paprika
- 1 tsp turmeric
- 1 tsp ground cinnamon
- 2 tsp ground cumin
- 1 tsp fennel seeds
- 1 tsp ground cardamom
- 1 tsp ground coriander
- 5 garlic cloves, minced
- salt and pepper, to taste
Roasted Cauliflower & Chickpea Salad
For the Cauliflower and Chickpeas:
- 1 head cauliflower, cut into small florets (approx. 3 cups)
- 1 can (420g) chickpeas, drained, rinsed, and patted dry
- Olive oil (enough to coat)
- 3 tsp ground paprika
- 3 tsp ground cumin
- Salt and pepper, to taste
For the Tahini Sauce:
- ½ cup hulled tahini
- Juice of 1 lemon
- 1 tbsp honey
- Salt and pepper, to taste
- 4-6 tbsp water, or more as needed
- For the Couscous:
- ½ cup dry couscous
- ¾ cup hot vegetable stock or water
For the Salad:
- ½ red onion, finely diced
- 1 bunch parsley, finely chopped (2–3 cups)
- 1 cucumber, finely diced
- 1 medium tomato, finely diced
- Juice of 1 small lemon
- 2 tsp olive oil
- Salt and pepper, to taste
- 2 tbsp sesame seeds
Directions
- Preheat the oven to 130°C (270°F).
- Prepare the spice mix by combining all spices and minced garlic in a bowl.
- Pat the lamb dry with paper towel and score the fat with a sharp knife.
- Drizzle the lamb with olive oil and rub the spice mix all over, making sure it’s evenly coated.
- Squeeze the lemon juice over the lamb.
- In a large roasting tray, scatter the sliced onion and add the cinnamon stick.
- Pour in the stock and water, then place the lamb on top of the onions.
- Cover the tray tightly with foil (or a lid) and roast for 4½ hours, basting once or twice during cooking.
- Remove the foil for the final 30 minutes to allow the top to brown and caramelise.
- Once done, cover the tray with foil again and let the lamb rest for 10–15 minutes before serving.
- Preheat oven to 200°C. Spread cauliflower and chickpeas on a baking tray. Drizzle with olive oil, then sprinkle with paprika, cumin, salt, and pepper. Toss to coat and roast for 30–35 minutes, until golden and crisp.
- In a bowl or blender, combine tahini, lemon juice, honey, salt, and pepper. Gradually whisk or blend in water until smooth and pourable.
- Place couscous in a bowl. Pour over hot vegetable stock or water. Cover and let sit for 10 minutes. Fluff with a fork.
- Spread tahini sauce at the base of a large serving bowl. Layer on couscous, parsley, onion, cucumber, and tomato. Drizzle with lemon juice and olive oil, season with salt and pepper, then top with roasted cauliflower, chickpeas, and sesame seeds. Toss gently before serving.
Ingredients
Middle Eastern Lamb Shoulder
For the Lamb:
- 1.5–2.5 kg lamb shoulder (bone-in preferred)
- 1 brown onion, sliced
- 1 cinnamon stick
- Juice of 1 lemon
- 2 tbsp olive oil
- 1½ cups chicken or beef stock
- ½ cup water
For the Spice Mix:
- 2 tsp paprika
- 1 tsp turmeric
- 1 tsp ground cinnamon
- 2 tsp ground cumin
- 1 tsp fennel seeds
- 1 tsp ground cardamom
- 1 tsp ground coriander
- 5 garlic cloves, minced
- salt and pepper, to taste
Roasted Cauliflower & Chickpea Salad
For the Cauliflower and Chickpeas:
- 1 head cauliflower, cut into small florets (approx. 3 cups)
- 1 can (420g) chickpeas, drained, rinsed, and patted dry
- Olive oil (enough to coat)
- 3 tsp ground paprika
- 3 tsp ground cumin
- Salt and pepper, to taste
For the Tahini Sauce:
- ½ cup hulled tahini
- Juice of 1 lemon
- 1 tbsp honey
- Salt and pepper, to taste
- 4-6 tbsp water, or more as needed
- For the Couscous:
- ½ cup dry couscous
- ¾ cup hot vegetable stock or water
For the Salad:
- ½ red onion, finely diced
- 1 bunch parsley, finely chopped (2–3 cups)
- 1 cucumber, finely diced
- 1 medium tomato, finely diced
- Juice of 1 small lemon
- 2 tsp olive oil
- Salt and pepper, to taste
- 2 tbsp sesame seeds
Directions
- Preheat the oven to 130°C (270°F).
- Prepare the spice mix by combining all spices and minced garlic in a bowl.
- Pat the lamb dry with paper towel and score the fat with a sharp knife.
- Drizzle the lamb with olive oil and rub the spice mix all over, making sure it’s evenly coated.
- Squeeze the lemon juice over the lamb.
- In a large roasting tray, scatter the sliced onion and add the cinnamon stick.
- Pour in the stock and water, then place the lamb on top of the onions.
- Cover the tray tightly with foil (or a lid) and roast for 4½ hours, basting once or twice during cooking.
- Remove the foil for the final 30 minutes to allow the top to brown and caramelise.
- Once done, cover the tray with foil again and let the lamb rest for 10–15 minutes before serving.
- Preheat oven to 200°C. Spread cauliflower and chickpeas on a baking tray. Drizzle with olive oil, then sprinkle with paprika, cumin, salt, and pepper. Toss to coat and roast for 30–35 minutes, until golden and crisp.
- In a bowl or blender, combine tahini, lemon juice, honey, salt, and pepper. Gradually whisk or blend in water until smooth and pourable.
- Place couscous in a bowl. Pour over hot vegetable stock or water. Cover and let sit for 10 minutes. Fluff with a fork.
- Spread tahini sauce at the base of a large serving bowl. Layer on couscous, parsley, onion, cucumber, and tomato. Drizzle with lemon juice and olive oil, season with salt and pepper, then top with roasted cauliflower, chickpeas, and sesame seeds. Toss gently before serving.
Helpful Tips
Storage
- Store shredded lamb in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat gently in the oven or on the stovetop with a splash of stock to keep it moist.
- The salad is best enjoyed fresh, but leftovers will keep in the fridge for up to 2 days. Store the tahini dressing separately and toss everything together just before serving for the best texture.
Substitutions
Serving Suggestions
Serve as is or try it in wraps, pita pockets, or over couscous with extra tahini sauce.
Watch How to Make It
Related Recipes
Dinner
Easy Entertaining
Dinner parties
Lamb
Middle Eastern