Moroccan Lamb Shoulder Recipes

MOROCCAN STEAMED LAMB SHOULDER

Steps:

• Season the lamb: Mix the salt with cumin and coriander, then rub mixture over surface of meat. Cover and leave at room temperature for 1 hour (or cover and refrigerate several hours or overnight, then bring to room temperature).
• Set up a steamer with abundant boiling water and steamer basket above water level. Put lamb in steamer, cover tightly and steam over medium-high heat until lamb is quite tender and nearly falling apart, 2 1/2 to 3 hours. (Alternatively, steam lamb in a pressure cooker for about 11/2 hours.)
• Make the saffron butter: Put a teaspoon of water in a small bowl and add crumbled saffron threads. When saffron has released its color, add butter, cumin and salt, then mash together with a small spoon. Leave at room temperature.
• Make the red pepper oil: Whirl chopped pepper, garlic, cayenne, cumin and olive oil in a food processor or blender. Transfer to a serving bowl and season with salt.
• When lamb is almost done, add carrots, turnips and zucchini to steamer and cook until softened, about 10 minutes. (Alternatively, cook vegetables in separate steamer or simmer in lightly salted water.)
• Put lamb on a large serving platter, cut into rough chunks and surround with vegetables. Smear surface of lamb with saffron butter. Ladle a bit of lamb broth from bottom of steamer over vegetables (save remaining broth for another purpose). Garnish with cilantro sprigs. Serve red pepper sauce alongside.

ALMOST-SPIT-ROASTED MOROCCAN LAMB

Steps:

• Trim lamb of extraneous fat, but leave a thin layer of fat covering the meat (or ask your butcher to do this). Use a sharp paring knife to cut slits all over the lamb. Lightly salt meat on both sides and place in a large roasting pan. Mix together butter, cumin, coriander, paprika, pimentón and garlic. Smear butter mixture over surface of meat. Allow meat to come to room temperature. Heat oven to 450 degrees.
• Roast lamb, uncovered, for 30 minutes, until it shows signs of beginning to brown. Reduce heat to 350 degrees. Continue roasting for 3 to 4 hours, basting generously every 15 minutes or so with buttery pan juices, until meat is soft and tender enough to pull away easily from bones and skin is crisp. If surface seems to be browning too quickly, tent loosely with foil and reduce heat slightly. In this case, remove foil, baste lamb and allow skin to crisp before removing from oven.
• Transfer lamb to a large platter or cutting board and serve piping hot. Encourage guests to tear pieces of lamb with fingers; alternatively, carve meat from bones and chop into rough pieces. Serve with cumin-flavored salt, harissa and warm chickpeas if desired.