Some recipes come with memories, and this one is a treasure from my years working in Cannes, France. For my cooking classes, I would visit the lively Marché Forville every morning to handpick the freshest ingredients. One of my go-to stalls for vibrant herbs and aromatic spices was run by a kind Moroccan lady. Her stall was brimming with spices, preserved lemons, and the most aromatic herbs you could imagine.
She knew I was a chef de cuisine and one day, as we chatted about food, she smiled and handed me a recipe scribbled on a piece of paper.
The recipe was handwritten, a mix of Arabic script and French. I couldn’t read Arabic, but she kindly translated it for me, ensuring I understood every detail. This lamb dish is a cherished family favorite of hers, rooted in the rich culinary traditions of Morocco. Her family comes from the Atlas Mountains, where recipes like this have been passed down through generations. She described how this dish was prepared in her family for generations, often served during special gatherings and celebrations. Even then, the instructions were more like hints—a pinch of this, a touch of that. Deciphering the recipe became an adventure of its own, and the result? This incredible Slow-Roasted Moroccan Lamb became a hit during my yacht catering jobs.
Every time I make it, I think of her, the bustling market, and the joy of sharing recipes that transcend borders.
Slow-Roasted Moroccan Lamb
Ingredients:
2 ½ kg (5.5lbs) leg of lamb (bone-in or boneless)
120g preserved lemon paste
12 garlic cloves, peeled
2 sprigs of rosemary finely chopped (for the herb blend)
4 sprigs of fresh rosemary placed together with the lamb in the roasting pan.
4 cups (1000ml) beef stock
1kg (2.2lbs) small potatoes, halved
6 tbsp olive oil
Salt and freshly ground black pepper to taste
Fresh lemon wedges for serving
Chef’sTip: Blend preserved lemon pieces with garlic and rosemary if paste isn’t available.)
Preparation:
Marinate the Lamb overnight.
Carefully score the lamb shoulder, not to deep or it will loose its juicyness, and rub it with a blend of garlic, rosemary, and preserved lemon paste. Wrap it tightly in plastic wrap and, refrigerate overnight, so the flavors can work their magic.
Slow Roast
The next day, roast the lamb in a bath of stock at a low temperature (140°C/285°F/125°Fan for four to five hours, checking occasionally to ensure it stays moist.
Crispy Roasting Potatoes
While the lamb rests, parboil the potatoes, toss them in olive oil, and roast them until golden. Coat them in the sticky pan juices for a burst of flavor.
Serve
Serve the tender lamb with the crispy potatoes, garnished with lemon wedges and a sprinkle of rosemary. Each bite is a tribute to Morocco’s rich culinary heritage and the vibrant market stalls of Cannes.
Every time I prepare this dish, I remember that kind woman’s smile and her gift of tradition. Now, it’s my pleasure to share it with you. Bon appétit!
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