Slow-Roasted Middle Eastern Lamb Shoulder with Cauliflower & Chickpea Salad

This slow-roasted Middle Eastern lamb shoulder with cauliflower and chickpea salad is one of my favourite meals to serve when I’m having people over. It’s the kind of dish that feels special but doesn’t require you to spend all night in the kitchen.

The lamb is slow-cooked until tender, infused with warm spices like cinnamon, cumin, and cardamom, then paired with a colourful salad of roasted cauliflower, chickpeas, couscous, and a creamy tahini dressing. It’s hearty, balanced, and full of bold flavour.

Whether you’re hosting friends or just want something comforting for a weekend dinner, this recipe brings together classic Middle Eastern flavours in a way that feels generous, nourishing, and easy to prepare ahead.

Slow-Roasted Middle Eastern Lamb Shoulder with Cauliflower & Chickpea Salad

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

MIDDLE EASTERN LAMB SHOULDER
For the Lamb:
1.5–2.5 kg lamb shoulder (bone-in preferred)
1 brown onion, sliced
1 cinnamon stick
Juice of 1 lemon
2 tbsp olive oil
1½ cups chicken or beef stock
½ cup water
For the Spice Mix:
2 tsp paprika
1 tsp turmeric
1 tsp ground cinnamon
2 tsp ground cumin
1 tsp fennel seeds
1 tsp ground cardamom
1 tsp ground coriander
5 garlic cloves, minced
salt and pepper, to taste
ROASTED CAULIFLOWER & CHICKPEA SALAD
For the cauliflower and chickpeas:
1 head cauliflower, cut into small florets (approx. 3 cups)
1 can (420g) chickpeas, drained, rinsed, and patted dry
Olive oil (enough to coat)
3 tsp ground paprika
3 tsp ground cumin
Salt and pepper, to taste
For the Tahini Sauce:
½ cup hulled tahini
Juice of 1 lemon
1 tbsp honey
Salt and pepper, to taste
4-6 tbsp water, or more as needed
For the Couscous:
½ cup dry couscous
¾ cup hot vegetable stock or water
For the Salad:
½ red onion, finely diced
1 bunch parsley, finely chopped (2–3 cups)
1 cucumber, finely diced
1 medium tomato, finely diced
Juice of 1 small lemon
2 tsp olive oil
Salt and pepper, to taste
2 tbsp sesame seeds

Directions

MIDDLE EASTERN LAMB SHOULDER
Preheat the oven to 130°C (270°F).
Prepare the spice mix by combining all spices and minced garlic in a bowl.
Pat the lamb dry with paper towel and score the fat with a sharp knife.
Drizzle the lamb with olive oil and rub the spice mix all over, making sure it’s evenly coated.
Squeeze the lemon juice over the lamb.
In a large roasting tray, scatter the sliced onion and add the cinnamon stick.
Pour in the stock and water, then place the lamb on top of the onions.
Cover the tray tightly with foil (or a lid) and roast for 4½ hours, basting once or twice during cooking.
Remove the foil for the final 30 minutes to allow the top to brown and caramelise.
Once done, cover the tray with foil again and let the lamb rest for 10–15 minutes before serving.
ROASTED CAULIFLOWER & CHICKPEA SALAD
Preheat oven to 200°C. Spread cauliflower and chickpeas on a baking tray. Drizzle with olive oil, then sprinkle with paprika, cumin, salt, and pepper. Toss to coat and roast for 30–35 minutes, until golden and crisp.
In a bowl or blender, combine tahini, lemon juice, honey, salt, and pepper. Gradually whisk or blend in water until smooth and pourable.
Place couscous in a bowl. Pour over hot vegetable stock or water. Cover and let sit for 10 minutes. Fluff with a fork.
Spread tahini sauce at the base of a large serving bowl. Layer on couscous, parsley, onion, cucumber, and tomato. Drizzle with lemon juice and olive oil, season with salt and pepper, then top with roasted cauliflower, chickpeas, and sesame seeds. Toss gently before serving.