By Cookwithdena
Roasted Whole Lamb
By Cookwithdena
This is pretty time consuming, and take a lot of cleaning. But just trust my process, you won’t regret it!
Wash the lamb using cold water only. Pat dry with paper towels in between each phase of washing. Do a salt scrub, a lemon scrub and vinegar scrub rinsing in cold water each time and drying with paper towel. Poke the lamb using a very sharp knife to ensure tender meat and to allow the seasonings to soak into the meat. Make a cut above the leg joint to flex the leg and shoulders.
Seasonings:
• 1c olive oil
• 1/3 c balsamic vinegar
• 1/3 c lemon juice
• 2 tbs Lawry’s seasoned salt/ or 1 1/2 tsp salt
• 1 tbs black pepper
• 1 tbs all spice powder
• 1 tbs garlic powder
• 1/2 tsp cinnamon powder
• 1/2 tsp turmeric powder
Mix well and pour all over the lamb, while the lamb is in the foil tray. Rub it in all over the lamb don’t forget the inside. Now we are ready for the aromatics.
Aromatics:
• 1 onion peeled and quartered
• 1/2 c garlic cloves peeled and halved
• 10 cardamom pods
• 8 bay leaves
• 1 lemon quartered
• 1 jalapeño halved
Spread these around and inside of the lamb. As well as 6oz water i to the corner of the pan.
Let’s roast The lamb! (Stuffed directions below)
1. Make sure it’s double foil trays on the bottom to support the heavy lamb and the drippings
2. Cover with another foil tray, only because the lamb is higher than the foil tray walls. We want to create a pressure cooker with the foil trays and the foil in the next step to seal the edges
3. Cover all edges with foil
4. Make sure it’s sealed with the foil
5. You want it to be like a pressure cooker
6. Preheat the oven to 500f
7. Roast on the bottom rack for 1 1/2 hours
8. Don’t peek!
9. Lower the heat to 350f for two hours
10. Ready to eat! Don’t waste the gold make some rice or gravy with the drippins!
Stuffed Roasted Whole lamb:
This technique takes a bit longer but so rewarding. Start prepping about 7 hours before serving. Roll out your grape leaves as you usually would recipe is on my website. And then follow the above directions. Preheat your oven to 500f. Stuff the grape leaves inside the rib cage along with some sliced tomatoes and a cup of water. Fold over the stomach meat to close it and tuck in the legs to hold everything in place. Cover with about five layers of foil to create a pressure cooker situation. Place the lamb in the oven and let it cook on 500 for six hours for a lamb that’s 22-30 pounds. Five hours is the lamb is 18-22 pounds. Don’t peak you don’t want to let out any steam, that’s what cooks the grape leaves.
Alf Saha!! ❤️ Cookwithdena
Cook with Dena 