December 17, 2020

American Lamb Shoulder with Moroccan Spice


Prep Time

10 min

Cook Time

1 HR

Total Time

1hr, 10min



American Lamb Shoulder with Moroccan Spice




  • 3 - 4 pounds of American Lamb Shoulder cut into 4 equal chunks
  • 1 tablespoon olive oil

Moroccan Spice (use half this amount only)

  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon paprika
  • 1 tablespoon oregano
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon turmeric
  • 1/2 teaspoon nutmeg

Sweet and Spicy Sauce

  • 1 onion diced (large Spanish onion)
  • 2 cloves garlic
  • 1 bay leaf
  • 1 cardamom pod
  • 2 tablespoons fig balsamic vinegar (any balsamic vinegar works too)
  • 1 cup figs fresh and cut in half, or 1/2 cup dried figs diced
  • 4 red chilies (whole), or use less or swap for any type of spicy pepper
  • 1 1/2 cup water, stock or wine

To Serve

  • 3 cups cooked Moroccan herbed couscous
  • Fresh mint
  • Extra red chilies



Preheat the oven to 375 degrees F.

Prepare the spice blend by mixing all ingredients together in a deep plate or jar.

Trim off excess fat from the American Lamb and make sure the meat is dry.

Flavor the lamb with half the spice mixture and toss them well.  

Heat a heavy cast iron skillet over medium high heat and sear the lamb for 3 minutes per side until a golden crust is formed.

Now lower the heat to medium and start adding the ingredients for the sauce in order.

Make sure to toss the ingredients well and let the cook just until the mixture begins to simmer.

At that point, cover the pan with foil and continue roasting it in the oven for 1 hour. Roast the lamb for more or less time depending on how tender you prefer it to be.  

Remove from the oven and serve the lamb on a bed of couscous, drizzled with extra sauce form the pan.


Lamb and seasonings
Lamb veggies and spices in pan cooking
thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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