Waitrose and Partners
Moroccan-style lamb shoulder with cherries

Moroccan-style lamb shoulder with cherries

This hearty marinated roast lamb shoulder, on a bed of harissa-flavoured couscous and cherries is a great Sunday lunch centrepiece. 

5 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseMain meal
  • Prepare40 mins
  • Cook4 hrs 20 mins
  • Total time5 hrs
  • Plusmarinating

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  • 1.8kg Bone-in shoulder of lamb
  • 400ml fruity white wine
  • 600ml vegetable stock, hot
  • 2 tbsp clear honey
  • dried rose petals, to garnish

For the marinade

  • 3 tbsp ras el hanout
  • 2 lemons, grated zest and juice
  • 3 extra-large oranges, grated zest and juice
  • 8 cloves garlic, halved
  • 2 tbsp fresh thyme, chopped

For the couscous

  • 200g couscous
  • 2 tsp ground cinnamon
  • 1 tbsp Cooks' Ingredients Ruby Rose Harissa Paste, plus extra to serve
  • 2 tbsp rapeseed or groundnut oil
  • 1 large orange, juice
  • 280g runner beans, thinly sliced
  • 25g pack mint, leaves shredded
  • 50g shelled pistachios, chopped
  • 300g Cherries, halved and pitted


  1. Mix the marinade ingredients in a large bowl. Add the lamb, turn in the mixture, cover and marinate for at least an hour, or overnight.

  2. Preheat the oven to 180ºC, gas mark 4. Transfer the lamb and its marinade to a large, deep roasting tin. Pour in the wine and stock, put on the hob and bring to the boil. Cover the tin with foil and bake for 3½ hours, basting hourly. Remove the foil and return to the oven for 30 minutes.

  3. Put the couscous, cinnamon, harissa, oil, orange juice, 300ml boiling water and a pinch of salt in a bowl. Stir, cover and set aside for 10 minutes. Then, cook the beans in a pan of water for 3-4 minutes, or until tender.

  4. Fluff up the couscous and mix in the mint and pistachios. Spoon onto a platter with the beans and cherries.

  5. Rest the lamb on a board. Tip the cooking juices into a jug, skimming off any oil. Simmer the juices in a pan for 15-20 minutes. Stir in the honey. Season. Add the lamb and couscous to the platter. Drizzle with some juices; pour the rest into a jug. Sprinkle with rose petals. Serve with extra harissa.


Typical values per serving when made using specific products in recipe


3,034kJ/ 726kcals



Saturated Fat












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5 out of 5 stars1 rating