Tender Roasted Lamb Shoulder

Name: Tender Roasted Lamb Shoulder
Ingredients: 2.2 lbs lamb shoulder (1 kilogram); 2 tablespoons mustard; Juice of 1 lemon; 1 head garlic, minced; 1/2 head garlic, cloves peeled; Salt to taste; Pinch black pepper; Pinch cumin; 3 bay leaves; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; Small potatoes; 1 onion; 1 tomato

So Mi Boumaali @SomiBoumaali

الجزائر

An irresistible flavor.

So Mi Boumaali @SomiBoumaali

الجزائر

An irresistible flavor.

Saved

Ingredients

2.2 lbslamb shoulder (1 kilogram)
2 tablespoonsmustard
Juice of 1 lemon
1 headgarlic, minced
1/2 headgarlic, cloves peeled
Salt to taste
Pinchblack pepper
Pinchcumin
3bay leaves
1 teaspoondried rosemary
1 teaspoondried thyme
Small potatoes
1onion
1tomato

Saved

Steps

1

Clean the lamb shoulder and marinate it the night before.
2

For the marinade, mix mustard, lemon juice, minced garlic, spices, and herbs. Make small cuts in the lamb shoulder, rub the marinade in well, and let it sit in the refrigerator overnight.
3

Line a baking dish with sliced onion, potatoes, and tomato. Add some garlic cloves, pour in 1 cup (240 ml) of water, cover with parchment paper, then aluminum foil.
4

Bake at 320°F (160°C) for 2 hours. Then remove the foil and parchment paper, and bake for another hour, basting the lamb with its juices every 15 minutes so it browns and stays moist. If the juices run low, add more boiling water.