Serves: 6

Why this spice: Collected Foods Ras El Hanout does the heavy lifting—just oil, salt, and this blend make a slow-roasted lamb shoulder taste complex.

Ingredients

• 4–5 lb bone-in lamb shoulder
• 3 tbsp olive oil
• 3 tbsp Collected Foods Ras El Hanout
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 head garlic, halved crosswise
• 1 cup water or stock
• Warm flatbreads or couscous, for serving

Directions

1. Heat oven to 300°F. Score the fat cap lightly with a knife.
2. Mix oil, Ras El Hanout, salt, and pepper into a paste. Rub all over the lamb, working into the scores.
3. Place lamb fat-side up in a roasting pan with the garlic halves. Pour water around (not over) the meat. Cover tightly with foil.
4. Roast 4–4.5 hours until the lamb shreds easily with a fork. Uncover, raise heat to 425°F, and roast 15–20 minutes to crisp the fat.
5. Rest 15 minutes. Pull meat into chunks, mix with pan juices, and serve with flatbreads or couscous.

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