Steamed Lamb Shoulder with Oven-Roasted Potatoes and Sautéed Vegetables (with Step-by-Step Photos)

Name: Steamed Lamb Shoulder with Oven-Roasted Potatoes and Sautéed Vegetables (with Step-by-Step Photos)
Ingredients: Boneless lamb shoulder or large pieces of lamb; For the marinade:; 1 large onion; 4 cloves garlic; Fresh parsley (cilantro); Spices:; Salt; Black pepper; Hot pepper; Cumin; Ginger; 2 tablespoons olive oil (about 30 ml); Juice of half a lemon; 1 teaspoon butter (about 5 grams); 1 tablespoon vinegar (about 15 ml); 1/2 teaspoon mustard; 1/2 teaspoon harissa; Cheese; Oven-roasted potatoes (see my previous recipe); Sautéed vegetables (see my previous recipe)

💝Oum firass et mayar💝 @karimaFirasmayar

الجزائر 🇩🇿قسنطينة

I served the steamed lamb with oven-roasted potatoes and vegetables. The result was so delicious, you’d think it was cooked over charcoal—so tender and buttery! Impress your guests with this beautiful Algerian dish, one of the tastiest around.

💝Oum firass et mayar💝 @karimaFirasmayar

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Ingredients

Boneless lamb shoulder or large pieces of lamb
For the marinade:
1large onion
4 clovesgarlic
Fresh parsley (cilantro)
Spices:
Salt
Black pepper
Hot pepper
Cumin
Ginger
2 tablespoonsolive oil (about 30 ml)
Juice of half a lemon
1 teaspoonbutter (about 5 grams)
1 tablespoonvinegar (about 15 ml)
1/2 teaspoonmustard
1/2 teaspoonharissa
Cheese
Oven-roasted potatoes (see my previous recipe)
Sautéed vegetables (see my previous recipe)

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Steps

1

First, carefully remove the bone from the lamb shoulder or use large boneless pieces.
2

Grate the onion, garlic, and parsley (cilantro). In a bowl, combine all the spices listed above, then add the grated onion, garlic, and parsley.
3

Coat the lamb well with the marinade. Add a little green olives and cheese, then roll up the lamb and brush the top with more marinade.
4

Wrap the lamb tightly in plastic wrap twice, then in aluminum foil twice to keep the juices inside and ensure the meat stays tender and moist.
5

Place the wrapped lamb in a steamer basket. For best results, line the steamer with a plastic bag and cover with the lid to trap the steam and cook the lamb gently. I steamed it for 4 hours until it was incredibly tender. Slice and serve with the oven-roasted potatoes and sautéed vegetables from my previous recipes. Enjoy—you're sure to love it!
6

Enjoy!