Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the galangal chermoula by peeling and roughly chopping 50 grams of fresh galangal, then mincing 6 large cloves of garlic.

2. 2

   Combine the chopped galangal and garlic with 1 cup of fresh cilantro, 1/2 cup of fresh parsley, 2 tablespoons of ground cumin, 1.5 tablespoons of ground coriander, 1 tablespoon of smoked paprika, 1 teaspoon of ground turmeric, the finely chopped rind of 1 whole preserved lemon (pulp removed), and 0.5 cup of olive oil in a food processor or mortar and pestle, blending until a thick paste forms.

3. 3

   Score the 2.5 kilograms of lamb shoulder with a sharp knife every 2-3 centimeters across the surface, then generously rub the entire chermoula paste into the lamb, ensuring it penetrates all the scores.

4. 4

   Place the seasoned lamb in a large dish, cover tightly, and refrigerate for a minimum of 4 hours, or ideally overnight, allowing the flavors to deeply infuse the meat.

5. 5

   Prepare a medium-hot fire in a grill or pit. Place the marinated lamb directly onto the grill grates and fire-roast slowly, turning every 20-30 minutes for approximately 2-3 hours, or until the lamb reaches an internal temperature of 60-65°C for medium-rare, developing a beautiful charred crust.

6. 6

   During the last 30-45 minutes of the lamb's cooking, toss 2 large quartered red onions, 3 medium bell peppers (cored and cut into large chunks), and 1 pint of halved cherry tomatoes with 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, then place them around the lamb on the grill, roasting until tender and slightly charred.

7. 7

   Remove the fire-roasted lamb and vegetables from the heat. Cover the lamb loosely with foil and let it rest for 15 minutes before carving, then serve the succulent slices of lamb with the charred Moroccan vegetables.