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.
For Lamb Shoulder, cook as depicted below, for a total of 3.5 hours. Opt for Lamb Leg, if you want a less shredded vibe, more of a sliced Lamb feel, and cook for less time. In which case, 1 hour 15 minutes per side would suffice.
Organic Ingredients, serves 6
1 x 6 Lb (approx.) Whole Lamb Shoulder (preferable for shredded lamb) or Lamb Leg (preferable for sliced lamb), bone in
2 Heads Garlic - approx. 21 cloves.
1 Heaped tbsp. Sumac, Z&Z Bakery do a great one and sell at Wholefoods
1 Heaped tsp. Cumin, Paprika, Black Pepper
1/4 Tsp. Cinnamon
1 Tbsp. Sea Salt
1/2 Cup Extra Virgin Olive Oil
Optional: Fresh Thyme & Oregano, leaves only - approx. 1 Tbsp. each
Optional: a handful of Parsley, Mint, and Pomegranate Seeds for garnish
Method:
Place Lamb in a roasting pan. Leave butchers twine on. Rub evenly with Ground Spices, Salt and Pepper and Olive Oil. Sear stove top on high heat for a few minutes on each side. Remove from heat. Using a sharp pairing knife make 21 x 1 inch slits all over Lamb, both sides. Insert Garlic Cloves into slits. Add Thyme and Oregano and place in a 320f oven for 2 hours. Remove from oven and turn Lamb over to the other side. Return to oven and continue to cook for 1.5 hours. Remove from oven, cover with foil and leave to rest for 10 minutes before removing butchers twine and carving. Carve/shred Lamb from the bone, leaving about 1/4 of it in tact. Remove Garlic Cloves and set serve on the side or discard. 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.
