SPICED LAMB SHOULDER WITH DATES & PRESERVED LEMON

INGREDIENTS

• 4 ½ – 5 lb lamb shoulder

• 6 carrots, peeled and rough-chopped

• 2 onions, rough-chopped

• 4 ½ tablespoons olive oil

• 1 ½ tablespoons ground cumin

• 1 ½ tablespoons ground coriander

• 1 tablespoon smoked paprika

• 1 ½ teaspoons cinnamon

• Kosher salt and black pepper

• 6 cups stock (vegetable, beef, chicken, or water)

• 1 ½ preserved lemons, minced + 1½ tablespoon brine

• 1 ½ cups dates, halved lengthwise

• Fresh herbs (parsley or cilantro), for serving

INSTRUCTIONS

1. Preheat the oven to 375°F.

2. Season lamb generously with salt and pepper.

3. In a bowl, whisk olive oil, cumin, coriander, paprika, cinnamon, preserved lemon + brine to make a paste; rub all over lamb.

4. In a large roasting pan, toss carrots, onion, and dates with a little olive oil. Nestle lamb on top.

5. Pour stock around (not over) lamb. Cover tightly with lid or foil.

6. Roast 3½ hr covered, then 30 min uncovered, until golden and tender.

7. Rest 20 min; shred gently into large chunks.

8. Serve on a platter with juices; scatter fresh herbs.

Make Ahead / Storage: Roast up to 1 day ahead; reheat gently at 300°F in its juices.