Slow-Roasted Lamb Shoulder with Carrots & Potatoes
Adapted from @imadssyriankitchen beautiful recipe for katif ghanam, wherein the lamb is coated in a deeply flavoured marinade and roasted for a few hours till fork tender and falling off the bone.
Ingredients
Directions
- 1
Combine the garlic, spices, salt, pepper paste, lemon juice & olive oil in a bowl. Pierce the lamb several times with a knife and coat it with the spice paste. Cover and leave to marinate for a few hours or overnight.
- 2
Place the onions in a large oven tray and pour the stock over it. Place the lamb on top of the onions. Cover tightly with aluminium foil.
- 3
Preheat the oven to 140C fan and bake for 4 hours. Remove from the oven and discard the foil. Increase temperature to 160C fan.
- 4
Add carrots & potatoes to the tray, nestling them around the lamb and gently tossing in the pan juices. Return to the oven for a further 1 hour, till lamb is soft and pull-apart tender.
- 5
Serve with rice, a chopped salad and tahini yoghurt.
