Lamb has been a traditional springtime food in Israel since Biblical times. A part of the traditional Passover meal, roasted lamb is a delicious treat that is becoming more popular across cultures, especially in the United States.
This great anytime recipe is ideal for a Seder meal or when you want to impress your dinner guests. Try adding a side of rice, couscous, or roasted vegetables to complement.
- 6 lb. lamb shoulder whole, bone in
- 2\3 cup olive oil
- 4-5 cloves of garlic mashed to a paste
- 1\4 cup parsley, minced
- 1\4 cup cilantro, minced
- 2 tsp thyme
- 2 tsp cumin
- 2 tsp paprika
- 1 tbls Kosher salt
- 2 tsp ground black pepper
- Special equipment: A roasting pan with a rack
- Preheat the oven to 350°F.
- Mix together all the spices with the olive oil, excluding the salt and pepper.
- Use the salt and pepper to season the lamb, and then cover the lamb with the olive oil mixture.
- Place the lamb on the rack in a roasting pan. Add 1 cup of water and a half a cup of olive oil to the bottom of the pan (this is for basting, make sure the liquids don’t touch the lamb).
- Roast uncovered for 45 minutes while basting the lamb once or twice.
- Cover the lamb for another 2 hours while basting the meat every 45 minutes.
- Remove the lamb and let cool off a bit and then remove the bone, it should come right off.
- For gravy: Take all the juices left over in the pan and add 1 cup of red wine and 2 tsp cornstarch and reduce for 10 minutes.
Serve hot and enjoy!
Originally posted from the Israeli Foodie.