Lamb Shoulder Roast

Servings: 8
Cooking and Prep:  2 hours


2 kilograms lamb shoulder
3 cloves of garlic finely grated
1 thumb size piece of fresh ginger (finely grated)
1/2 a bunch of fresh thyme
1 teaspoon ground cumin
1/2 tablespoon ground turmeric
3 tablespoons Olive Oil
Haddar Kosher Salt
Black pepper


Make a marinade in a bowl by combining garlic, ginger, cumin, thyme leaves, turmeric and olive oil
Season the lamb with sea salt and black pepper, then drizzle the marinade and rub it on the meat
Refrigerate for at least an hour and a maximum of one night so that all the flavors penetrate the meat
Preheat the oven to 400 degrees and pour a liter of boiling water into the pan
Put the lamb in a pan and cook for an hour until golden and cooked
When the lamb is cooked, take it out of the oven and let it rest for 15 minutes
serve and Carve with the water left in the pan