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Mouth-watering, fall-off-the-bone Slow Roasted lamb shoulder has never been easier to cook. This slow-roasted recipe requires minimal prep time but packs in a lot of irresistible Yemeni flavor.
It’s a shame that Yemeni cuisine isn’t familiar in the United States, but that’s what I’m here for! I’ve always wanted to try to make slow-roasted lamb shoulder with the bold, warm flavors of Yemen, including cinnamon, cardamom, cloves, and coriander seeds. At the same time, I love introducing my readers to delicious new types of food that they may have never experienced before. So, this seemed like the perfect opportunity to do both things simultaneously!
This warm, rich, and inviting dish is the perfect meal to serve on a Sunday afternoon for gatherings with family and friends. It pairs perfectly with my incredible Yemeni basmati rice. And while it may sound like a lavish dinner that will take hours to prepare, the truth is that you only need to invest half an hour in preparing the lamb! The rest is all cooking time (in other words, time for you to relax with loved ones!) So, impress your family without breaking a sweat with this unique and exciting recipe.
What Cut of Lamb Should I Choose?
I prefer to work with the lamb shoulder when I prepare the slow-roasted lamb. You don’t have to go this route, though. If you like (or can’t find lamb shoulder at your local grocer or butcher), you can also opt for an excellent fatty cut of a leg of lamb. Regardless of your choice, I strongly recommend cutting a few slits in the meat so the flavors can fully penetrate the lamb.
How Long Should I Cook Lamb?
Your cooking time will depend on the cut of meat you choose and its size. Additionally, variations in cook time may occur whether your heart is bone-in or boneless. If you’re cooking with bone-in meat, you want the lamb to fall off the bone. Ultimately, you want the meat to be incredibly tender and juicy. You can tell that the meat is ready when it is very soft when you press on it. Investing in a cooking thermometer and checking that the internal temperature has reached 170 degrees Fahrenheit before serving is also smart.
As you master this recipe, you may need to play around with time to find what suits you and your cooking equipment. When I prepared my slow-roasted lamb, I cooked the shoulder at 400 degrees F for 30 minutes to activate the juices and fat. From here, I reduced the heat to 275 degrees F and continued to roast it for seven hours. During the last 30 minutes, I removed some of the juices, poured them over the meat, and let it brown for another fifteen minutes. And it was divine falling of the bone, the most tender lamb meat I ever tasted.
What Should I Serve with Slow-Roasted Lamb?
As I mentioned earlier, my Yemeni basmati rice is the perfect companion for Yemeni-style lamb. Beyond this, you have many options for creating a spectacular meal. Start with an appetizer of fresh vegetables and homemade hummus, or whip up an excellent and delightful cucumber salad. Salaita Arabia and Fattoush salads are all other wonderful options.
Use a sharp knife to make some slits in the shoulder. Prepare the marinade in a large bowl. Mix the salt, black pepper, cumin, turmeric, vinegar, olive oil, and lemon juice thoroughly.
Brush the marinate all over the cut of lamb, back and front. Allow it to marinade in the refrigerator for a minimum of two hours but up to twelve hours. Bring the lamb fully to room temperature before roasting.
Preheat the oven to 400 degrees F. Lay out a few pieces of foil large enough to wrap around the lamb shoulder and top it with a few pieces of parchment paper.
Spread the chopped onion, carrots, sliced garlic, cinnamon sticks, whole cloves, coriander seeds, and cardamom pods on the foil and parchment. Place the marinated lamb shoulder fat side up on the paper, wrap well with the paper, and then close it with the foil.
Fit a cooling rack inside a roasting pan, add three cups of water on the bottom, and place the lamb inside. Cook for 30 minutes at 400 degrees F. Lower the oven temperature to 275 degrees F and continue to cook for another six and a half hours.
Uncover the lamb. Drain the juices into a clear measuring cup and pour it back on top of the lamb. Continue to allow the lamb to brown for another fifteen minutes. Remove the slow-roasted lamb from the oven and allow it to rest for 20 minutes. Serve the lamb hot with its juices on the side, and enjoy!
Please Support The SiteHome Cooking is Easy!With These Minimalist Kitchen Essentials
|11 lbs. lamb shoulder|
|1 tablespoon salt|
|1 teaspoon black pepper|
|1 teaspoon cumin|
|1 teaspoon turmeric|
|⅓ cup vinegar|
|¼ cup olive oil|
|¼ cup fresh lemon juice|
|12 cardamom pods|
|10 whole cloves|
|1 teaspoon coriander seeds|
|10 garlic cloves (sliced)|
|1 onion (roughly chopped)|
|3 carrots (peeled and chopped into large pieces)|
Recipe Tips & Suggestions
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