Jewish Middle Eastern spiced Roast Shoulder of Lamb-

This and other Jewish -related recipe from this poster come from a cuisine which can't be easily defined. The persecutions and pogroms of Jews throughout Europe over the last 200 years, led to much migration and intermixing of cultures and cuisines. This is just one of the many results

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

100 mins

6 servings

1/3 cupolive oil
4 clovesgarlic crushed
1/4 teaspooncayenne pepper
2 teaspoonsground coriander
2 teaspoonsground cinnamon
1 tablespoonground Cumin
2 teaspoonspaprika
2 teaspoonsfinely grated lemon rind
1/4 cuplemon juice
1 1/2 kgboned shoulder of lamb trimmed
8-10small brown onions halved
2bay leaves
extra olive oil

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Steps

100 mins

1

Place the oil, garlic, cayenne pepper, cumin, coriander, cinnamon, paprika, lemon rind and lemon juice in a bowl. Season and stir until smooth
2

Place the lamb into a large dish and pour the spice mixture over the top and rub into the lamb with your hands.
3

Cover and refrigerate overnight turning occasionally
4

Preheat the oven 190°C
5

Remove the lamb from the refrigerator and allow to reach room temperature
6

Roll up the lamb and tie with kitchen string to keep its shape whilst cooking
7

Put the onions in a large roasting tin and sprinkle lightly with the olive oil.
8

Put the lamb on top of the onions
9

Pour 1 1/2 cups of water into the base of the roasting tin and add the bay leaves
10

Put into the oven and cook for 1 hour 20 minutes, adding water to the dish occasionally so that it doesn't evaporate completely.
11

The lamb will be quite rare, so increase the cooking time for an 15 to 20 minutes if you prefer it well done.
12

Remove from the oven, cover and leave to rest for 15 minutes before carving
13

Serve with the onions and make gravy from the pan juices if desired