When it comes to family traditions, there's always that one dish that symbolizes love, unity, and heritage. It's the dish that sparks joyous conversations and memories during gatherings, with its aroma and taste etched deep within our collective memory.
This succulent recipe has been passed down from my paternal grandmother, each generation adding a touch of their own personality while keeping its essence alive. The secret of its universally loved flavor lies in the slow roasting technique and an unexpected hero ingredient.
Why You Will Love this Recipe
This Epic Lamb Roast carries the promise of a mouthwatering adventure. It's an ode to the love of slow-cooked food, where patience rewards you with a beautifully tender and flavorful meat that falls off the bone. The unconventional addition of grated carrots lends a remarkable sweetness and creates a divine caramelized crust that is nothing short of magical.
Tips
Don't be intimidated by the term "slow-roasting". The hands-on preparation time is under 15 minutes. Once it's in the oven, all you have to do is periodically check on it. The real art here is in patience and allowing the oven to work its magic.
Ingredients
- bone-in leg of lamb
- onions
- carrots,
- garlic
- ground cardamom
- mixed spice
- salt
Serving Suggestions
The traditional pairing for this Lamb Roast is deep-amber, cinnamon-scented fried vermicelli (she3reya in Arabic). However, I encourage creativity! I have paired it with leftover cauliflower couscous and even some roast veggies. Be bold and make it your own!
Substitutions
If you can't find mastic, a natural resin also known as 'Arabic Gum', you can just omit it from the recipe. Additionally, if 'mixed spice' is hard to come by, simply replace it with a blend of ground cinnamon, nutmeg, allspice, and cloves.
Equipment
A large roasting tin or a cast iron pot will do the trick. An oven and a bit of patience are the only other requirements.
FAQs
Q: What if I can't find a bone-in leg of lamb?
A: If you can't find a bone-in leg of lamb, you can substitute it with a boneless leg of lamb.
Q: I don't have a cast iron pot, can I still make this recipe?
A: Yes, you can use any heavy, oven-safe pot, or even a deep roasting pan. The key is to have a vessel that can retain heat well to ensure even cooking.
Q: How do I know when the lamb is done?
A: The lamb is done when it's fork-tender, meaning you should be able to easily shred it off the bone with just a fork. This usually happens after about 6 hours of slow cooking at 320°F (160°C).
Q: What if I don't have time to marinate the lamb overnight?
A: While marinating overnight is ideal for the flavors to really penetrate the meat, if you're short on time, a few hours will do. Just remember, the longer the marination, the deeper the flavor.
Q: How can I prevent the lamb from drying out?
A: Basting is crucial in this recipe. Every half hour, spoon some of the sauce over the lamb. If the pan is getting dry, add some hot water to it. This not only prevents the meat from drying out but also contributes to a deliciously dark and caramelized crust.
Q: Can I prepare this dish in advance?
A: Yes, you can prepare the lamb up to the point of marinating, and keep it in the refrigerator. The slow roasting should be done on the day you plan to serve it for the best results.
📖 Recipe
Lamb Roast
Ingredients
- One bone-in leg of lamb about 4.4 pounds
- 2 onions finely grated
- 2 carrots finely grated
- 4 cloves of garlic minced
- 1 tablespoon of mastic crushed into a powder (optional)
- 1 tablespoon of ground cardamom
- 2 tablespoon of mixed spice or substitute as described above
- 1 tablespoon of crushed pepper flakes optional
- 1.5 tablespoon of salt
Instructions
- Place the lamb in a large roasting tin or cast iron pot. Mix in all the other ingredients and rub them all over the lamb. Cover and let it marinate in the fridge overnight.
- Preheat the oven to 320°F (160°C). Remove the lamb from the fridge and place it in the oven. Cook for 3 hours, covered.
- After 3 hours, remove the cover and roast for another 2-3 hours. During this time, baste the lamb every half hour with the sauce. If the pan is drying out, add some hot water, about half a cup at a time. The crust of the lamb will darken, which is exactly what you want!
- The lamb is ready when it's fork-tender and you can easily shred it off the bone. This usually happens around the 6-hour mark.
- Remove the lamb from the oven and skim off as much fat as possible from the gravy. Serve with vermicelli, rice, or roast potatoes.
Notes
- Mastic is a natural resin from the Mastic tree, also known as ‘Arabic Gum’, and is used in Arabic and Greek cooking. Look for it in health stores or specialty Middle Eastern or Greek shops. If you can’t find it at all, just omit it.
- If you are using a larger leg of lamb, just increase the amounts of all the the rest of the ingredients accordingly. The cooking time will remain more or less the same.
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If you cannot find 'mixed spice" at your supermarket, just replace it with: 1tsp ground cinnamon, ½ teaspoon ground nutmeg and ½ teaspoon ground allspice & ½ teaspoon ground cloves
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