Slow-roasted lamb shoulder with labna, walnut and pomegranate (Mechoui) from Colour of Maroc: A Celebration of Food and Life (page 28) by Rob Palmer and Sophia Palmer

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Notes about this recipe

  • Eat Your Books

    Allow yoghurt to strain overnight.

  • EmmaJaneDay on October 30, 2025

    This is outstanding. Worth every second of the 5 or so hours it takes to cook. And the shallots in harissa are divine. We make them all the time and serve them with everything.

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