Roasted Lamb Shoulder for Eid Al-Adha

I have learned to trust recipes that feel at home on both a weekday table and a table full of guests; Roasted Lamb Shoulder for Eid Al-Adha has that ease. I like to let a main dish take center stage and keep everything around it relaxed. Give it the time it needs, then enjoy the pleasure of sharing it with someone you love.

Ingredients

• 5-6 lb lamb shoulder
• 1 tsp saffron threads
• 1/4 cup red wine vinegar
• 1 tbs seven spices
• 2 tbs salt
• 1 tsp black pepper
• 1 tbs ghee or 2 tbs neutral oil
• 2 tbs honey
• 2 cups water

Rice

• 1 1/2 cups basmati rice
• 1 shallot, fine chopped
• 3 cups water
• 2 tsp salt
• 1/8 tsp turmeric
• 1/4 cup pan drippings
• 4 cardamom pods, crushed
• 2 loomie, dried lemon
• Fried almonds and cashews

Roasted daqous sauce

• 4 large Roma tomatoes
• 1 Anaheim red pepper
• 2 Mexican green onion
• 1-2 jalapeños
• A handful of fresh mint leaves
• A handful of fresh cilantro
• Juice from 1/2 lemon
• Salt to taste

Instructions

1. Wash the lamb shoulder to remove any tiny hairs and pat dry, with a tip of a knife make tiny slits all over.
2. Prepare the marinade by crushing 1 teaspoon of saffron threads to a powder add two ice cubes to develop the color then add the rest of the ingredients and stir well if using ghee melt for a little bit in the microwave, then rub all over the lamb shoulder. If you can marinate a night before for more flavor.
3. Preheat the oven to 350 F.
4. Take the meat out of the fridge 45 minutes before roasting and place in a roasting pan add 2 cups of water to the bottom of the pan, burn a piece of charcoal place on a piece of foil or plate add a little bit of ghee so it can smoke cover immediately with parchment and foil. Let smoke for 5 minutes then remove the charcoal and seal the pan.
5. Cook for 35 minutes at 350F then lower the beat to 325F and cook for another 3 hours.
6. Once done remove the foil based the lamb with the juices then pop again inside the oven to finish roasting and get this beautiful color. It should take about 10 minutes at 350F, remove from the oven let rest until you’re ready to serve.