Authentic home cooking from Algeria, with US measurements. 
Open in Cookpad AppSteps
- 1
Prepare the marinade in a bowl by mixing the mustard, salt, black pepper, paprika, and turmeric. Stir well, then thin it out with a little oil.
- 2
Use a knife to make small cuts all over the lamb shoulder so it absorbs the marinade. Rub the marinade in well. Cut the garlic cloves and insert them into the cuts. If using fresh rosemary, insert sprigs into the cuts as well; if using dried rosemary, sprinkle it on top.
- 3
Take parchment paper, crumple it in your hands, and dampen it with a little water. Wrap the lamb shoulder well in 3 or 4 layers of parchment paper, then wrap it tightly in aluminum foil. Refrigerate overnight.
- 4
Bake in the oven at 350–400°F (180–200°C) for 3 to 4 hours. At the end, open the foil and let the top brown. Serve with rice pilaf.
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