Ben's Moroccan spiced Portland Island lamb

“One of my favourite slow food dishes, this Moroccan spiced Portland Island lamb is packed with authentic Mediterranean flavours to share and enjoy round the table with family.” – Exec Head Chef, Ben Johnson.

INGREDIENTS (serves 4)

  • • 10g ras al hanout
  • • 40g plain natural yoghurt
  • • 340g lamb rump
  • • 800g lamb shoulder
  • • 400g lamb breast
  • • 2 eggs
  • • 40g plain flour
  • • 20g Japanese breadcrumbs
  • • 60g green verbena harissa
  • • 40g spring onion
  • • 40g fine beans
  • • 20g banana shallots
  • • 2 cloves of garlic
  • • 20g unsalted butter
  • • Handful of watercress


Marinade the lamb rump in the ras el hanout and yoghurt. Next, dry cure the lamb shoulder and breast, leaving to rest for 24 hours (for the method and ingredients scan QR code). After leaving to rest, place in oven and slow cook the shoulder and breast in a roasting tin for 12 hours at 90oc.


Before the shoulder and breast has finished roasting, it’s time to make the apricot stuffing. Dice the onion and slice the cloves of garlic, slowly cooking in a little olive oil until golden.


Add the pistachio and pine nuts with a knob of butter to the pan, cooking until golden. Dice the sourdough into small cubes, add to the pan and continue to cook for 3 minutes before adding the rest of the ingredients apart from the sausage meat. Cook for a further 3 minutes. Once cooked, set aside to chill, then mix together with sausage meat.


When the lambs cooking time is up, remove it from the oven – it should be tender and falling apart (just). Pull the shoulder apart and mix together with verbena. Wrap the shredded lamb around the apricot stuffing, roll and set aside to rest in the fridge.


Press the breast for 6 hours, trim into strips and pane in seasoned flour, beaten egg and breadcrumbs. Before sealing the lamb rump, make the carrot pureé ready for plating (for full ingredients and method scan QR code). Seal the rump by pan-frying until golden, then cook for a further 7 minutes at 180oc, leaving to rest.


Heat up the lamb shoulder for 5 minutes at 160oc and deep-fry the breast for 2 minutes until golden. Just before serving, sauté the shallots, garlic and spring onion in butter, then season. To finish, serve with your favourite red wine jus and your choice of greens.