Courtesy: Olga Fenton
Roast shoulder of lamb with Middle Eastern spices (From the Jewish Recipes book)
- 1.5 kg boned shoulder of lamb trimmed (if more double or triple the marinade amount)
- 8 small brown (not French shallots, just small) onions, halved
- Olive oil extra
- 2 bay leaves
- 1/3 cup olive oil
- 4 cloves garlic, crushed
- ¼ teaspoon ground cayenne pepper (optional, can put chilli instead or no pepper if cooking for kids)
- 1 tablespoon ground cumin (I prefer dry fry the seeds and then grind them using mortar and pestle, the flavour is 100 times better and it only takes a few minutes )
- 2 teaspoons ground coriander ( the same as with cumin seeds, dry fry, can do at the same time as the cumin seeds)
- 2 teaspoons ground cinnamon
- 2 teaspoons paprika
- 2 teaspoons finely grated lemon rind
- ¼ cup lemon juice
Note: after you cook it a couple of times, you don't need to measure any more, as you will know how much spice you want to put
- Mix the marinade ingredients until smooth, spread over the lamb in a flat dish and leave overnigh, turn at least once
- Preheat oven to 190C
- Return lamb to room temperature
- Roll the lamb and secure with the kitchen string
- Place the onions in a roasting tin and sprinkle lightly with olive oil
- Put the lamb on top of the onions.
- Pour 1 ½ cups water into the base of the roasting tin and add the bay leaves.
- Place in the oven and cook for 1 hour 20 minutes, adding water to the dish so it doesn't evaporate completely. The lamb will be quite rare, so increase the cooking time by 10-15 minutes or more (you need to test) for well done.
- Remove from the oven, cover and leave for 15 minutes before carving.
- Serve with onions.
- Make a gravy from the pan juices, if desired.
I also cook it for many hour on a rack, on about 105 C.
My another quick favourite is, pork steaks: mix some crushed garlic with a bit of salt, olive oil, ground pepper and lemon juice, spread over both sides of the pork steak and then cook them after about 20 minutes in the marine.