Save this recipe, you’ll need it for Ramadan. I have to admit, I don’t eat lamb often, and when I do, it has to be cooked a particular way (roasted). Once you try this, you’ll get addicted. You can use this recipe on any part of the lamb, just adjust your cooking time. That said, the shoulder is the best part, so tender and full of flavor. I hope you give this recipe a try, and don’t forget to like and share.
Ingredients
- 6 pounds (3 kilos) lamb shoulder
- 2-3 tbs. Oil to drizzle
- 6-8 garlic cloves
- Fresh thyme and rosemary
- Lemon zest from 1 lemon
For the spices
- 1 1/2 tbs. 7spice
- 1 tbs. Cinnamon (ground)
- 1/2 tbs. Black pepper
- Salt
- 1 tbs. All spice (whole)
- 1/2 tsp. Cloves (whole)
- 3-4 bay leaves
- 2 cups water
Vegetable
- 3 large carrots ( 1 inch cut)
- 3 white squash (1 inch cut)
- 3 medium potatoes (1 inch cut)
Instructions
- Place 6 pounds of lamb shoulder in a roasting pan, pat dry and with the tip of a knife make 6 slits on top push garlic in the slits and in the cavity.
- Sprinkle salt all over, meat loves salt and you will surprised that after cooking it’s not even salty so make sure to hit every side.
- Mix the spices: 7 spice, 1 tablespoon of cinnamon and black pepper, rub the spices against the meat add the lemon zest, rosemary and thyme and rub well. At this stage you can cover the lamb tightly and leave it overnight in the fridge, I didn’t have time so I cooked it the same day!
- Always make sure to take your meat out of the fridge at least 40 minutes before baking.
- Preheat oven to 400 F.
- Add the whole spices and 3-4 bay leaves to the bottom of the pan add 2 cups of water.
- Roast the lamb 30 minutes uncovered.
- Take out of the oven lower the temperature to 350 F. Cover the roasting pan tightly with parchment paper then with aluminum foil.
- Return the pan to the oven and bake for 1 hour 15 minutes.