Yemeni Haneeth (Slow Roasted Lamb) حنيذ يمني

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric and paprika provide color and flavor at a lower cost.

chickpeas

🥗Healthier: lentils

💰Cheaper: beans

Lentils and beans are nutritious and often less expensive.

black pepper

🥗Healthier: white pepper

💰Cheaper: cayenne pepper

Cayenne offers heat and is typically less costly.

Prepare the marinade with a generous amount of green onions and chives, cumin, black pepper, salt, turmeric, bay leaves, cinnamon sticks, cloves, butter, and olive oil.

Blend the marinade until well incorporated.

Marinate the lamb shoulder and neck in the marinade, massaging it in well, and let it sit for 24 hours.

Preheat the oven to 450 degrees.

In a large cast-iron pot, add a generous amount of olive oil, layer the marinated meat, and add a few dried lemons.

Cover the pot and roast in the oven at 450 degrees for 1 hour.

After 1 hour, take the pot out, toss the meat with a wooden spoon, cover it again, and lower the oven temperature to 350 degrees.

Roast covered for 30 minutes, then take it out, toss again, cover, and roast for another 30 minutes.

After a total of 2 hours, perform a fork test to check for tenderness.

If ready, uncover and roast for an additional 20 minutes to brown the top.

Transfer the meat to a serving dish, keeping the browned pieces on top, and drizzle the leftover juices and oil over the meat.

Garnish with green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary