Recipe: Celebration Roast Lamb
By Amani
I made this recipe for Eid holiday, but in a very small amount, because I live in the UK alone, I and my little boy. I do not have a family here unfortunately. But it makes a delicious recipe for a celebration, like Eid, or for a wedding…
You need
- Big shoulder of lamb.
Herbs and spices to rub into the meat:
- 10 garlic cloves
- 1 tablespoon onion powder
- 1 teaspoon turmeric
- 1 tablespoon paprika
- half teaspoon black pepper
- 3 teaspoons tomato ketchup
- 1 teaspoon thyme
Marinade:
- 2 tablespoons of yogurt
- a quarter cup of oil
- 1 teaspoon salt
- mixed whole spices of your choice.
Rice:
- 3 cups basmati rice
- 4 cups of boiling water
- 3 grated onions
- 3 grated carrots
- a quarter cup of oil
- whole spices
- half teaspoon of turmeric
- 1teaspoon garlic and ginger paste
- 1 tablespoon salt.
Method
- Lamb Rub the spices into the meat. For the best results, make the marinade and put the meat to soak in the marinade a day before cooking.
- Cover the shoulder very carefully with parchment paper and aluminium foil. This is a very important step because it stops the steam leaking out and the meat becoming dry as it is cooked.
- Put the lamb in the oven at medium heat (160 degrees) for 3 hours.
- Rice Near to the end of the cooking time of the lamb, put chopped onion and grated carrots with the spices into the oil and heat gently. Then add the boiling water and rice and cook everything together, stirring from time to time until the water has dried up and the rice is cooked.
- After 3 hours take the lamb out of the oven. Leave to stand for 20 minutes before carving.
- Serve with cooked rice and nuts and a salad of green bell peppers and tomatoes.
Enjoy!