Middle Eastern Roast Lamb
This is a great, easy to assemble recipe for a fall off the bone, shredded Lamb that pairs well with a Salad and Rice. Also great to top on Salads, and for Sandwiches. I have included my recipe for a Tahini Sauce that goes perfectly with this, as would Greek Yoghurt and fresh Herbs.
This recipe requires overnight marination (preferable) and long cooking time. So prepare accordingly.
Organic Ingredients, serves 6
1 x 6 Lb (approx.) Whole Lamb Shoulder, bone in
Optional: a handful of Parsley, Mint, and Pomegranate Seeds for garnish
Marinade
1 Head Garlic, peeled
Juice of 2 Lemons + 1 Tbsp. of Zest
1 Heaped tbsp. Sumac, Z&Z Bakery do a great one and sell at Wholefoods
1 Heaped tsp. Cumin, Paprika, Black Pepper
1/2 Tsp. Cinnamon
1 Tbsp. Sea Salt
1/2 Cup Extra Virgin Olive Oil
Optional: Fresh Thyme & Oregano, leaves only - approx. 1 Tbsp. each
Method:
To make Marinade blitz ingredients in a food processor to make a paste.
Using a sharp pairing knife make 21 x 1 inch slits all over Lamb, both sides. Rub evenly with Marinade getting deep into the slits. Cover with plastic wrap and leave to marinate in the fridge overnight or for 6 hours (this is best practice for the Marinade to penetrate into the Lamb and develop flavor, but not necessary). Before cooking, remove Lamb from fridge and let sit at room temp. for 45 minutes.
Place Lamb in a roasting pan and sear stove top on high heat for a few minutes on each side. Remove from heat, cover tightly with foil Place in a 350f oven for 2 hours. Remove from oven and turn Lamb over to the other side. Return to oven and continue to cook for 2 hours basting once half way through. Remove from oven, turn around, cover with foil and return to oven for 2 more hours basting once half way through. Remove from oven, remove foil and cook for 1 hour on longer at 375f uncovered. Leave to rest for 10 minutes before and carving. Carve/shred Lamb from the bone. Place onto a serving plate and drizzle the pan drippings on top. Season with Salt & Black Pepper. Garnish with fresh Parsley, Mint and Pomegranate Seeds to serve.
Pairs well with Saffron Basmati Rice and Middle Eastern Cucumber Tomato Salad.
Tahini Sauce for serving (optional)
2 Tbsps. Room temperature Tahini (Sesame Paste)
Juice of 1 Lemon
1/2 Cup Water
Celtic Sea Salt, to taste or approx. 1/4 Tsp.
1 Tbsp. freshly chopped Parsley, leaves only
Method:
Spoon Tahini into a large bowl. Slowly whisk in 1/2 a cup Water and whisk well until smooth. Add in Lemon and Salt. and mix well. Taste and adjust. Add more Water if needed. Garnish with Parsley. You could add a little grated Garlic to this if desired.
Shredded Middle Eastern Roast Lamb garnished with fresh Mint, Parsley and Pomegranate Seeds.