The most succulent Roasted lamb shoulder with vegetables you will ever taste

Save this recipe you will need it in Ramadan. I have to admit I don’t eat lamb often and when I do it has to be cooked a particular way (ROASTED). Once you try this you will get addicted, now you can use this recipe on any part of the lamb you just to adjust your cooking time. That being said the shoulder is the best part so tender and full of flavor, I hope you give this recipe a try and don’t forget to like and share
Ingredients:
6 pounds (3 kilos) lamb shoulder
2-3 tbs. Oil to drizzle
6-8 garlic cloves
Fresh thyme and rosemary
Lemon zest from 1 lemon
For the spices:
1 1/2 tbs. 7spice
1 tbs. Cinnamon (ground)
1/2 tbs. Black pepper
Salt
1 tbs. All spice (whole)
1/2 tsp. Cloves (whole)
3-4 bay leaves
2 cups water
Vegetable:
3 large carrots ( 1 inch cut)
3 white squash (1 inch cut)
3 medium potatoes (1 inch cut)
Method:
-place the lamb shoulder in a roasting pan, pat dry and with the tip of a knife make 6 slits on top push garlic in the slits and in the cavity
-sprinkle salt all over, meat loves salt and you will surprised that after cooking it’s not even salty so make sure to hit every side
-mix the spices: 7 spice, cinnamon and black pepper, rub the spices against the meat add the lemon zest, rosemary and thyme and rub well. At this stage you can cover the lamb tightly and leave it overnight in the fridge, I didn’t have time so I cooked it the same day!
-always make sure to take your meat out of the fridge at least 40 minutes before baking
-preheat oven to 400 F.
-add the whole spices and bay leaves to the bottom of the pan add 2 cups of water
-roast the lamb 30 minutes uncovered
-take out of the oven lower the temperature to 350 F. Cover the roasting pan tightly with parchment paper then with aluminum foil
-return the pan to the oven and bake for 1 hour 15 minutes
-cut the vegetables and drizzle with 1 tbs. Olive oil and a sprinkle of salt and pepper. It’s important to have vegetables cut in a similar size
-add to the roasting pan and cover tightly cook for another 30 minutes
-uncover raise the temperature to 450 F. And cook for 10 minutes to get that Beautiful color
-on a serving platter arrange the lamb with the vegetables. Strain the pan juice you can either make rice pilaf with the juices or drizzle on top of the meat. Enjoy
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[@abdullahpakistanimalik1975]

Very tasty recipe delicious food good shearing ❤❤❤❤❤❤❤

[@Thevibrantapron]

Thank you 🙏🏻