Slow Roasted Spiced Lamb2015-06-04
- Prep Time : 30m
- Cook Time : 12:000 h
- Ready In : 12:30 h
This delicious lamb roast was made for a Mother’s Day lunch. Served with home made carrot dip, pita bread and some nice salads, it was the perfect way to say thanks to our mum for teaching us how to cook.
Really there isn’t much work that goes into it however you will need time to marinate the lamb.
The longer, the better.
Then all you need to do is cook it low and slow until it literally falls off the bone. After 12 hours you can cut this lamb with a spoon.
- 1.5kg lamb shoulder - shank bone cracked
- 7 cloves garlic - peeled
- 2 tbsp preserved lemon - finely chopped
- 2 tbsp sabaht baharat - Lebanese 7 spice
- 1 tbsp salt
- 1 tbsp chilli flakes
- 1/4 cup olive oil
- 1 cup water
The Marinade: Place garlic, preserved lemon, Lebanese 7 spice, salt chilli and oil in a coffee grinder / blender / mortar and pestle and blend / crush into a fine paste.
The Lamb: Using a sharp knife, score the lamb all over then cover the lamb with the marinade. Rub it into everything. Really get on up in there.
Place the lamb in a shallow dish and cover with plastic wrap. Refrigerate for at least 24 hours, even up to 48.
Pre-heat oven to 110C.
Place the lamb in a deep roasting dish and pour in 1 cup of water. Roast for 12 hours until the meat falls off the bone.
Serve with carrot dip, pita bread and a nice salad of your choice.