Moroccan Lamb Shoulder with Tomatoes and Peppers

Moroccan Lamb Shoulder with Moroccan Tomato Sauce and Skewered Peppers

This Moroccan Lamb Shoulder is seasoned with electrifying Berber spice paste, roasted in a Kamado-style cooker.

Other Recipes from Episode 210: Shoulder On


Moroccan Lamb Shoulder with Tomatoes and Peppers

Recipe Notes

  • Yield: Serves 6
  • Method: Indirect grilling
  • Equipment: Butcher’s string


For the Berber Spice Paste

  • 3 garlic cloves, peeled and quartered
  • 1 small onion, peeled and coarsely chopped
  • 1 1-inch piece of fresh ginger, peeled and chopped
  • 3 tablespoons sweet paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon ground coriander
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon finely grated lemon zest
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil

  • 1 boneless lamb shoulder, 5 to 6 pounds

For Serving

Recipe Steps

1: Make the Berber spice paste: Combine the garlic, onion, ginger, paprika, salt, coriander, pepper, lemon zest, cinnamon, and cardamom in the bowl of a food processor and pulse until a coarse paste forms. Add the lemon juice and olive oil through the feed tube and blend until well combined.

2: Place the lamb in a nonreactive baking dish large enough to hold it. Slather the meat on all sides with the Berber paste. Cover and refrigerate for at least 4 hours, or overnight.

3: Remove the lamb from the spice paste and scrape off and discard any excess. Roll the lamb shoulder lengthwise into a compact roast and tie with butcher’s string at 2-inch intervals.

4: Meanwhile, set up your grill for indirect grilling and heat to medium. Brush or scrape the grill grate clean and oil it well.

5: Place the lamb on the grill grate away from direct heat. Lower the lid. Grill until the meat reaches an internal temperature of 180 degrees (Moroccans generally prefer their lamb well-done), 3 hours. Replenish the fuel as needed.

6: Transfer the lamb to a cutting board and let it rest for 10 minutes. Remove the butcher string. Thinly slice the meat and arrange it on a platter or plates. Serve with Moroccan Tomato Sauce, the grilled peppers, and grilled pita bread.

Recipe Tips

To make grilled pita, lightly brush pita wedges on both sides with extra virgin olive oil or melted butter. Season with coarse salt or toasted sesame seeds, if desired. Grill for 30 seconds to 1 minute per side, or until lightly toasted. Watch carefully so the bread doesn’t burn.

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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2019 Barbacoa, Inc. Photos by Chris Bierlein.