[ENG] Roasted Lamb Shoulder / مشوي كتف الخروف - CookingWithAlia - Episode 454

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides a similar sweetness without alcohol.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and can be made cheaper.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Cilantro adds freshness and can be less expensive.

Cut and peel the onion, then grate it using the large holes of the grater.

Finely chop the parsley.

Quarter the preserved lemons and separate the pulp from the skin. Finely chop the pulp.

Grate the garlic cloves in the small holes of the grater.

In a large bowl, combine the onion, parsley, preserved lemon pulp, grated garlic, saffron threads, ground ginger, ground turmeric, sweet paprika, ground cumin, pepper, and salt.

Add a little bit of water and mix all ingredients until you have a thick marinade.

Make cuts in the meat, between the ribs and also in the thick shoulder meat.

Place the meat in a deep baking pan and rub the marinade all over it and inside the cuts.

Place the preserved lemon rinds underneath the meat.

Drizzle the vegetable oil on top, and pour water around.

Bake the meat in a pre-heated oven at 240 C / 475 F for around 20 minutes.

Reduce the temperature to 180 C / 350 F and continue cooking for another 2:30-3 hours until the meat is tender and the lamb has a nice dark crust.

Baste the meat from time to time for the crust not to be dry, and add water if necessary.

Once done, place the meat on a cutting board and let it sit for 10 minutes before serving.

Pour the sauce in a saucepan and cook it on high heat for a few minutes so it reduces and becomes thicker.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens