Sumac & Cinnamon Lamb Shoulder Recipe
Make Sumac & Cinnamon Lamb Shoulder Recipe in just 4h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat
Spices
Marinade
Vegetables
Method
Preparation
- 1
Marinate the Lamb
In a large bowl, mix the sumac, ground cinnamon, ground cumin, salt, black pepper, olive oil, minced garlic, and lemon juice to create a marinade.
- 2
Coat the Lamb
Add the lamb shoulder to the marinade and ensure it is well coated. Cover and let it marinate in the refrigerator for at least 4 hours or preferably overnight.
Cooking
- 3
Preheat the Oven
Preheat your oven to 160°C (320°F).
- 4
Prepare the Roasting Pan
In a large roasting pan, place the quartered onion, large chunks of carrots, and whole garlic cloves at the bottom.
- 5
Place the Lamb
Remove the lamb from the marinade, letting excess marinade drip off, and place it on top of the vegetables in the roasting pan.
- 6
Roast the Lamb
Cover the roasting pan with aluminum foil and roast in the preheated oven for about 3 hours. Remove the foil during the last 30 minutes to allow the lamb to brown.
- 7
Check for Doneness
The lamb should be tender and easily pulled apart with a fork. If desired, you can roast longer for a more caramelized exterior.
Serving
- 8
Rest and Serve
Once cooked, remove the lamb from the oven and let it rest for 15 minutes before slicing. Serve with the roasted vegetables and sprinkle with chopped parsley.
