As announced in the previous post, today I'm going to talk about my obligatory lamb dish for the Sugar Feast.
Lamb is simply an essential part of the Eid al-Fitr and Eid al-Adha celebrations, almost always grilled. And some traditions just shouldn't go out of style, wouldn't you agree? This year was no exception, but for a change, I tried a new combination of spices.
I always get the lamb the day before the festival from a Turkish butcher in my city. After thoroughly cleaning and patting it dry, I prepare the marinade. To ensure the marinade penetrates all over, I make a few small incisions in the meat with a knife. Then I massage the marinade all over the meat and refrigerate it for about fourteen to sixteen hours to allow it to soak in. After refrigerating, I cook the meat for three to four hours at 180°C (350°F) using convection until it's very tender. Finally, I switch to the top heating element at 200°C (400°F) to give the meat a nice brown color and a grilled flavor.
To make it look nice, it's decorated with a few tomatoes and herbs. Et voilà! Let the party begin.
Barka Dassala!
The whole thing as a video
And as a download…
Épaule d'agneau Grillée | Grilled lamb shoulder
Ingredients
- 3 kg lamb shoulder
- 3 tbsp Magic Sauce
- 1 tbsp paprika powder
- 1 tsp curry
- 1/2 tsp thyme
- 1/2 tsp Herbes de Provence
- 1/4 tsp rosemary
- 3 tablespoons of cooking oil
- Salt
Instructions
- Wash the lamb with cold water and pat dry with a kitchen paper, pierce the meat with the tip of a knife, then salt well and set aside
- In a small bowl, mix together the Magic Sauce, paprika powder, curry, rosemary, thyme, Herbes de Provence and cooking oil
- Rub the meat thoroughly on all sides with the resulting marinade, then cover and marinate overnight for approximately 14 hours
- Before grilling, let the meat stand at room temperature for at least one hour, then bake in a preheated oven at 180°C (fan-assisted) for approximately 3-4 hours (depending on the size and quality of the meat)
- Then switch the oven to 200°C (390°F) grill setting and bake until golden brown on all sides. Garnish with a few fresh tomatoes and onions and enjoy hot!
