ENG Roasted Lamb Shoulder مشوي كتف الخروف CookingWithAlia Episode 454

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http://youtube.com/watch?v=Xdz5TRIMKmY

Let's continue the Lamb Series with the most delicious Roasted Lamb Shoulder recipe. • RECIPE: https://goo.gl/bZCYaY • INGREDIENTS: • 1 lamb leg or shoulder, around 1.5 kg (3 pounds) • 2 preserved lemons, cut into quarters and rinds only • 236 ml (1 cup) vegetable oil • 700 ml (3 cups) water • Marinade Ingredients: • 1 teaspoon ground cumin • 1 teaspoon sweet paprika • 1/2 teaspoon ground turmeric • 1 teaspoon ground ginger • A pinch of saffron threads • 1 teaspoon salt • 1/4 teaspoon pepper • 3 garlic cloves, grated • 1/2 onion, grated • 2 tablespoons finely chopped parsley • 1/4 preserved lemon, pulp only • DIRECTIONS: • Step 1: Prepare the Marinade • 1- In a large bowl, mix all the marinade ingredients. Add a little bit of water and mix until you have a thick paste. • 2- Make cuts in the meat, between the ribs and also in the thick shoulder meat. • 3- Cover the lamb shoulder with the marinade from all sides. • Step 2: Cook the Meat • 1- Place the lamb shoulder in a deep baking pan. Drizzle the vegetable oil on the meat. • 2- Place the preserved lemon rinds underneath the meat, and pour water around. • 3- Preheat an oven to 240 C / 475 F. • 4- Place the meat in the oven in the middle rack and roast at that temperature for around 20 minutes. • 5- Now reduce the temperature to 180 C / 350 F and continue cooking for another 2:30 hours, basting from time to time, until the meat is tender and the lamb has a nice dark crust. Also add water if necessary. • Step 3: Serve the Meat • 1- Place the meat immediately in a large plate and let it sit for 10 minutes before serving, so that the juices spread inside the meat to make it tender. • 2- In the meantime, pour the sauce in a saucepan and cook it on high heat for a few minutes so it reduces and becomes thicker. • 3- Serve with salt and cumin on the side, as people like to take chunks of meat and dip it in salt and cumin for more flavors.

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