We use Herbie’s chermoula (see picture) as we sell it at Meat at Billy’s. I sprinkle this stuff on almost everything – especially lamb, chicken or fish. It’s great mixed through mince, butterflied chooks or legs of lamb, lamb cutlets and whole roast chickens too.
1 x 2kg lamb shoulder bone in, shank attached
1 x 50g Herbie’s Chermoula Spice Mix
3 large brown onions sliced thickly
6 garlic cloves skin on
2 cups water
Salt & pepper
24 hours before cooking – rub half a packet of the chermoula spice all over the lamb, top & bottom. Cover and place back in fridge until ready to cook.
Preheat oven to 150°C.
Place onions and garlic on the bottom of a heavy, deep roasting tin that’s big enough to easily fit the lamb shoulder. Pour in 2 cups of water & sprinkle with salt & pepper.
Place lamb on top of the onions & cover the tin tightly with foil. Place in the oven and roast for 2 hours. Turn the oven temperature down to 110°C and cook for a further 6 hours. Check it every so often and if the water has evaporated, add a little more water. Remove the foil for the last hour of roasting to crisp up the skin.
a) couscous with roasted carrots & goat cheese
b) a mix of roasted pumpkin, capsicum, zucchini & mushrooms.
c) natural yoghurt mixed with parsley & lime zest.
d) Chickpea, spinach & avocado salad