454 – Roasted Lamb Shoulder / مشوي كتف الخروف
- 1 lamb leg or shoulder, around 1.5 kg (3 pounds)
- 2 preserved lemons, cut into quarters and rinds only
- 236 ml (1 cup) vegetable oil
- 700 ml (3 cups) water
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground ginger
- A pinch of saffron threads
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 garlic cloves, grated
- 1/2 onion, grated
- 2 tablespoons finely chopped parsley
- 1/4 preserved lemon, pulp only
Step 1: Prepare the Marinade
1- In a large bowl, mix all the marinade ingredients. Add a little bit of water and mix until you have a thick paste.
2- Make cuts in the meat, between the ribs and also in the thick shoulder meat.
3- Cover the lamb shoulder with the marinade from all sides.
Step 2: Cook the Meat
1- Place the lamb shoulder in a deep baking pan. Drizzle the vegetable oil on the meat.
2- Place the preserved lemon rinds underneath the meat, and pour water around.
3- Preheat an oven to 240 C / 475 F.
4- Place the meat in the oven in the middle rack and roast at that temperature for around 20 minutes.
5- Now reduce the temperature to 180 C / 350 F and continue cooking for another 2:30 hours, basting from time to time, until the meat is tender and the lamb has a nice dark crust. Also add water if necessary.
Step 3: Serve the Meat
1- Place the meat immediately in a large plate and let it sit for 10 minutes before serving, so that the juices spread inside the meat to make it tender.
2- In the meantime, pour the sauce in a saucepan and cook it on high heat for a few minutes so it reduces and becomes thicker.
3- Serve with salt and cumin on the side, as people like to take chunks of meat and dip it in salt and cumin for more flavors.