Moroccan Lamb Neck Roast

Lamb Neck Roast

• ¼ cup extra virgin olive oil
• 1 ½ Tbsp sweet paprika
• 2 Tbsp smoked paprika, divided
• 2 ½ Tbsp Baharat spice blend (recipe below), divided
• 4 whole lamb necks
• 5 lbs mixed roasting vegetables (we used a few lbs of small potatoes, quartered, 2 medium onions, peeled and cut into wedges and 1 bunch of small carrots, cut into large pieces)
• 1 large can diced tomatoes
• 1 15 oz can chickpeas, drained and rinsed
• 3 small bulbs garlic, outer skin removed
• Salt and pepper to taste
• Pita bread, oiled and chargrilled to serve

Baharat

• 2 tbsp black peppercorns
• 2 tbsp cumin seeds
• 2 tbsp coriander seeds
• 2 tsp whole cloves
• 2 tsp cardamom seeds (from green pods)
• 2 tbsp paprika
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg

Rough-cut chermoula

• 2 garlic cloves, crushed
• 1 bunch flat-leaf parsley
• 1 bunch cilantro
• 1 long red chilli, chopped
• Finely grated zest and juice of 1 large lemon

Instructions

Preheat oven to 400°F.

Season lamb necks well with salt, pepper, 1 ½ Tbsp each of sweet and smoked paprikas, 1 ½ Tbsp Baharat. Add the necks to a large pressure cooker or slow-cooker (please note cook time will vary depending on which you choose). Add the diced tomatoes. Cover and cook for 1 hour if using a pressure cooker or longer for a slow cooker.

While the lamb is cooking, prepare the vegetables. In a large bowl, toss the vegetables, garlic, ¼ cup oil, ½ Tbsp smoked paprika, 1 Tbsp Baharat together. Season well with salt and pepper. Roast at 400°F for 35 minutes or until potatoes are tender.

While the vegetables are cooking, make the chermoula. Crush garlic in a garlic press or grate with a microplane. Roughly chop parsley, coriander and chilli together on same board until well combined. Add to bowl, then stir in lemon zest and juice.

When the lamb is done, add the chickpeas to warm through. Season with salt to taste.

To serve, spoon the vegetables onto a serving platter, then top with the lamb, chickpeas, and plenty of juices. Garnish generously with chermoula, and serve with pita bread and lemon wedges alongside, allowing everyone to pull apart the meat, using their pita bread for dipping and sopping up the sauce.