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James Martin's slow-roasted spiced lamb shoulder with tabbouleh

Sit back and let the oven do all the work with James' impressive slow-cooked lamb feast served with fresh herbed tabbouleh.

Slow-roasted spiced lamb shoulder with tabbouleh

Serves: 4-6


To spice the lamb

4 tbsp olive oil2 tsp ground cumin1 tsp ground turmeric2 tsp ras el hanout1 tsp saffron strands

2kg lamb shoulder 

For the sauce

2 tbsp olive oil

1 onion, peeled and diced

5cm ginger, coarsely grated 

6 garlic cloves, peeled and chopped

1 red chilli, chopped

2 cinnamon stick

4 tbsp honey

500ml chicken stock

800g tins chopped tomatoes

3 fresh tomatoes, chopped  

150g dried fruits, I’ve used apricots and sultanas, chopped

4 medium preserved lemons, chopped

To serve: 1 small bunch mint, coriander and parsley, chopped 

For the tabbouleh

50g shelled pistachios, chopped50g flaked almonds50g pine nuts50g dried apricots, chopped100g pomegranate seeds 4 lemon juice 100ml olive oil200g bulgur wheat, cooked as per pack instructions and allow to cool1 large bunch mint, parsley and coriander, chopped


1. To make the marinade, mix the oil and the spices together in a bowl and then coat all over the lamb. Place in the fridge for 2 hours or overnight.

2. Preheat the oven to 200C

3. For the sauce, heat the oil in a large pan. Fry the onion, the ginger, the garlic, the chilli and cinnamon, then add the honey and chicken stock and the chopped and fresh tomatoes followed by the dried fruits and preserved lemons. Bring to the boil then pour the sauce over the lamb. 

4. Place the lamb in the oven and cook for 1 hour

5. Remove from the oven and cover the lamb in foil and cook for another 2-3 hours

6. Finish with the fresh chopped herbs, and season

7. To make the tabbouleh, take all of the remaining ingredients and add to the bulgur wheat. Stir through the chopped herbs and serve with the lamb.

Weekdays 10am-12:30pm ITV