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Twelve-Hour Lamb Shoulder with Ras el Hanout
FOOD5219Ingredients
70Minutes
580Calories
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Ingredients
US|METRIC
7 SERVINGS
- 4 lb. lamb shoulder (patted dry)
- 2 Tbsp. fine sea salt
- 1/4 cup extra-virgin olive oil
- 1/2 cup ras el hanout (recipe follows)
- 3 medium carrots (cut in half crosswise)
- 1 red onion (peeled and cut in half lengthwise)
- 1 fennel bulb (quartered)
- 1 head garlic (halved, or 3 stalks of green garlic, trimmed)
- 1 preserved lemon (halved lengthwise)
- 2 Tbsp. unsalted butter
- 1/2 cup cumin seeds
- 1/4 cup rose petals (dried)
- 1/4 cup coriander seeds
- 3 Tbsp. chile flakes (fresh, I pulse a chile de arbol in a spice grinder)
- 5 Tbsp. smoked paprika
- 1 Tbsp. black peppercorns
- 2 Tbsp. ground cinnamon
- 1/2 tsp. allspice
- 1/8 tsp. grated nutmeg (freshly)
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat300 |
| % DAILY VALUE |
| Total Fat33g51% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol180mg60% |
| Sodium2260mg94% |
| Potassium1350mg39% |
| Protein56g |
| Calories from Fat300 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber9g36% |
| Sugars3g |
| Vitamin A160% |
| Vitamin C30% |
| Calcium20% |
| Iron70% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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