Marrakesh Lamb

If you ever visit the souk in Marrakesh, Morocco, you might come across a little man sitting on a big pile of rocks. Order the lamb and he’ll reach down and pull out a clay pot that has been covered in embers all night and is filled with the most tender, falling-off-the-bone lamb! Cooked 10 hours with Moroccan spices, water and preserved lemon…it’s definitely a Francis Favorite.

Pairs With

2020

Director's Cut Cinema

Bright and medium bodied, with flavors of fresh red fruit and wild berries

Price

$46.00

Member Price

$41.40

Director's Cut Cinema quantity

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Ingredients

• 1/2 cup ground turmeric
• 1/2 cup ground coriander
• 1/4 cup ground fennel
• 1/4 cup ground ginger
• 1/4 cup ground cinnamon
• 2 tablespoons freshly ground pepper
• Sugar, to taste
• 6 pounds bone-in lamb shoulder
• 1/2 cup extra-virgin olive oil
• 2 medium preserved lemons
• Cooked rice, quinoa, couscous or other grains for serving
• Harissa for serving (optional)

Directions

1. Preheat the oven to 225°F.
2. In a large bowl, stir together the turmeric, coriander, fennel, ginger, cinnamon, pepper and a little sugar. Add the lamb shoulder and toss with the spice mixture.
3. In a large fry pan over medium heat, warm the olive oil. Add the lamb and sear until golden brown. Transfer the lamb to a heavy pot. Cut the preserved lemons in half and place in the pot.
4. Add enough water to cover the meat. Cover the pot, transfer to the oven and slow-cook until the lamb is tender, 8 to 9 hours.
5. Remove the lamb from the cooking liquid. Serve with your favorite grain, such as rice, quinoa, or couscous. In our restaurant, Rustic, our Marrakesh lamb is served with couscous and a touch of harissa.