Ingredients
Main meat:
- Lamb shoulder
For the confit garlic marinade:
- 2 heads of garlic, cooked in oil (confit garlic)
- Garlic powder
- Black pepper
- Aromatic pepper
- Dried bay leaf
- Powdered ginger
- Paprika
- Salt (crucial for seasoning meat before marinating)
- Mustard
- Flavored oil (used for candied garlic)
For service:
- Chickpea salad with salad, tomatoes and feta
Instructions
1. Prepare the marinade
- In a bowl, mix the garlic powder, black pepper, allspice, bay leaf, ginger and paprika.
- Add the candied garlic flavored oil and mix until you obtain a thick and fragrant paste.
2. Season the lamb
- Make deep cuts all over the lamb shoulder using a sharp knife.
- Generously salt the meat on both sides, making sure the salt penetrates the cuts.
- Insert the candied garlic cloves deep into the incisions for maximum flavor.
- Brush a layer of mustard over the entire surface of the meat.
- Apply the spice and oil marinade to the mustard layer, massaging the meat well.
3. Cooking the lamb
- Place the seasoned lamb in a baking dish and add a small amount ofwater at the bottom of the dish to keep the meat soft.
- First cover the meat with parchment paper to protect it, then seal the dish tightly with aluminum foil. This creates a stewing effect.
- Bake in a preheated oven for approximately 3 hours.
- After 3 hours, remove the aluminum and parchment paper. Baste the meat with its own juices.
- Return the lamb to the oven, uncovered, for another 25 to 30 minutes to obtain a golden and crispy exterior.
4. Service
- The meat should be tender enough to fall off the bone.
- Serve the lamb shoulder hot, accompanied by a fresh chickpea salad.
Treat yourself to this tender and tasty roasted lamb shoulder!