Middle Eastern Style Lamb Shoulder Recipe | Cooking Tayyib with Ben

Ingredients
2kg lamb shoulder (bone in)

MARENADE :
1 tbsp garlic ginger paste
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground cardamon
1 tsp cayenne pepper
1 tbsp smoked paprika
1 1/2 tsp salt
1/2 tsp black pepper
1/4 cup / 65 ml extra virgin olive oil
2 – 3 tbsp / 40 – 60 ml lemon juice
1 tbsp honey

COOKING:
2 cups / 500 ml water

Method:
1) Preheat oven to 180C/350F (standard) or 160C/320F (fan).
2) Place Paste ingredients in a bowl and mix. It should be a wet paste that can be slathered onto the lamb
3) Place lamb in a large roasting pan. Slather all over with paste. Optional: Marinate 12 – 24 hours
4) Position the lamb with the fat side up. Pour water around, cover tightly with foil.
5) Roast 3 hours, removing from the oven 2 – 3 times to spoon over pan juices
6) Baste again, then return to oven for 30 minutes to get a nice crust.

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