Oven-Roasted Lamb

Name: Oven-Roasted Lamb
Yield: Serves 3 servings
Cuisine: American
Ingredients: 2.2 lbs lamb (choose your preferred cut); 1 large onion; 3 cloves garlic; 1 small tomato; Spices:; 1/2 teaspoon mixed spice blend; 1 tablespoon ground cilantro (coriander); 1 teaspoon black pepper; 1/4 teaspoon ground ginger; Salt to taste; 1 teaspoon honey; Pinch Chinese kebab spice (optional); Pinch cinnamon; Pinch turmeric; Pinch curry powder; 1/4 teaspoon paprika; 1 tablespoon lemon juice; For garnish:; Green chili pepper; Pinch oregano (optional); For the sauce (as desired):; 1 grated tomato; 1 small onion; 2 tablespoons oil; 1 bouillon cube; 1/2 teaspoon garlic powder; Use the same spices as above, in the same amounts; 3 tablespoons tomato paste

هند أسامة @cook_4894713

أمريكا

This is my own way of making this dish. It's my first time trying it like this—I usually sear the lamb in a skillet or pot, but this time I wanted to try something different. Thankfully, it turned out very delicious. I hope you all enjoy it. Thank you! 😊😊😋

هند أسامة @cook_4894713

Saved

Ingredients

Serves 3 servings

2.2 lbslamb (choose your preferred cut)
1large onion
3 clovesgarlic
1small tomato
Spices:
1/2 teaspoonmixed spice blend
1 tablespoonground cilantro (coriander)
1 teaspoonblack pepper
1/4 teaspoonground ginger
Salt to taste
1 teaspoonhoney
PinchChinese kebab spice (optional)
Pinchcinnamon
Pinchturmeric
Pinchcurry powder
1/4 teaspoonpaprika
1 tablespoonlemon juice
For garnish:
Green chili pepper
Pinchoregano (optional)
For the sauce (as desired):
1grated tomato
1small onion
2 tablespoonsoil
1bouillon cube
1/2 teaspoongarlic powder
Use the same spices as above, in the same amounts
3 tablespoonstomato paste

Saved

Steps

1

Fill a cooking pot halfway with water and place it over high heat. Add the lamb and cover the pot. Bring to a boil for 10 minutes.
2

Cut the onion into medium cubes and slice the garlic cloves lengthwise into three pieces each, or as you prefer.
3

After boiling, reduce the heat to medium. Flip the lamb to the other side, add the onion and garlic, and cook until the lamb is halfway done, stirring occasionally.
4

After 30 minutes, poke holes all over the lamb to release any blood inside and help it cook through.
5

After making the holes, cook for another 10–12 minutes on high heat with the pot covered to let the steam help it cook.
6

Add the spices, honey, and lemon juice. Stir and cook for just 10 more minutes.
7

Transfer the lamb to the oven, turning it occasionally. Cover the baking pan with parchment paper to prevent the top from drying out (I don't recommend using aluminum foil as it's not healthy).
8

Preheat the oven to 350°F (180°C) and bake for 30–40 minutes on the lower rack. Place the lamb on a baking sheet, make small cuts with a knife, and insert tomato slices into the cuts and on top to keep the meat moist as the tomato releases its juices. Pour a little of the spiced water around the lamb.
9

In another bowl, combine the grated tomato and grated onion with 2 tablespoons oil.
10

Sauté well, then add the spices and stir thoroughly.
11

Add 3 tablespoons tomato paste and mix well, then add 1 large cup of water and stir again.
12

Once the sauce thickens slightly, remove from heat.
13

I used the leftover lamb broth (strained) to cook rice. When serving, place some rice on a serving plate and top with some sauce.
14

Then add another layer of rice, place the lamb on top, and pour sauce around it. Garnish with oregano and green chili pepper. Enjoy!
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