Roasted Lamb

Roasted Lamb is a succulent Lebanese dish, marinated in aromatic spices and herbs, delivering a rich and flavorful experience. Perfect for a cozy lunch, it pairs beautifully with fresh salads and warm pita bread.

Ingredients

• Lamb shoulder - 500 grams
• Garlic - 4 cloves, minced
• Olive oil - 3 tablespoons
• Lemon juice - 2 tablespoons
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh rosemary - 1 sprig, chopped
• Fresh thyme - 1 sprig, chopped
• Water - 100 milliliters

Steps

1. Preheat the oven to 180°C (350°F).
2. In a bowl, mix the minced garlic, olive oil, lemon juice, cumin, coriander, paprika, salt, black pepper, rosemary, and thyme to create a marinade.
3. Rub the marinade all over the lamb shoulder and let it marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).
4. Place the marinated lamb in a roasting pan and add 100 ml of water to the bottom of the pan to keep it moist while cooking.
5. Cover the pan with aluminum foil and roast in the preheated oven for 60 minutes.
6. Remove the foil and roast for an additional 20-30 minutes, or until the lamb is browned and reaches an internal temperature of at least 60°C (140°F) for medium-rare.
7. Let the lamb rest for 10 minutes before slicing and serving.

Nutrition

• Calories: 480
• Protein: 36 g
• Carbs: 3 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 700 mg
• Cholesterol: 110 mg
• Total Fat: 36 g
• Saturated Fat: 10 g
• Unsaturated Fat: 24 g
• Water: 0.1 L

Health Benefits

• High in protein, supporting muscle health.
• Rich in essential vitamins and minerals, including iron and zinc.

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