31 Mar


  • 1 Whole Lamb shoulder about 2-3KG\5-6 LBS
  • 2\3 cup olive oil
  • 4-5 cloves of garlic mashed to a paste
  • 1\4 cup parsley, minced
  • 1\4 cup cilantro, minced
  • 2 tsp thyme
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tbls Kosher salt
  • 2 tsp ground black pepper
  • Special equipment: A roasting pan with a rack


  • Preheat the oven to 175c\350f
  • Mix together all the spices with the olive oil, excluding the salt and pepper
  • Use the salt and pepper to season the lamb, and then cover the lamb with the olive oil mixture
  • Place the lamb on the rack in a roasting pan. Add 1 cup of water and a half a cup of olive oil to the bottom of the pan( this is for basting, make sure the liquids don’t touch the lamb)
  • Roast uncovered for 45 minutes, while basting the lamb once or twice
  • Cover the lamb  for another 2 hours while basting the meat every 45 minutes
  • Remove the lamb and let cool off a bit and then remove the bone, it should come right off.
  • For gravy: Take all the juices left over in the pan and add 1 cup of red wine and 2 tsp corn starch and reduce for 10 minutes.
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