Palestinian slow-roast lamb
Lamb is the centrepiece of the Easter table. The cooking aromas create a sense of anticipation and, once it’s served, there’s real excitement.
- CourseMain meal
- Prepare15 mins
- Cook6 hrs 25 mins
- Total time6 hrs 40 mins
- 1½ tsp allspice berries
- 20 cardamom pods, seeds only
- 1½ tsp fenugreek seeds
- 2 tbsp olive oil
- 2 tsp sea salt flakes
- 2.2kg whole leg of lamb
- 1 bulb/s garlic bulb, halved horizontally
- 2 onions, peeled and cut into quarters
- 500ml lamb stock
Preheat the oven to 220°C, gas mark 7. Lightly crush the spices in a pestle and mortar; transfer to a bowl with the oil and salt. Put the lamb in a large roasting tin, then rub all over with the spiced oil and roast for 20-25minutes until browned. Remove from the oven; reduce the heat to 160°C, gas mark 3.
Add the garlic, onions and lamb stock to the tin. Use a large sheet of baking parchment topped with two layers of foil to cover and seal the tin. Roast for 3 hours 30 minutes. Check the liquid hasn’t dried out; add a little hot water if needed. Cook for 2 hours 30 minutes more until the meat is falling off the bone.
Remove from the oven, loosely cover with foil and allow to rest for 20 minutes. Shred the lamb and serve with the cooking juices drizzled over.
Typical values per serving when made using specific products in recipe