Lamb Shoulder with Sumac and Rosemary
Rated 5.0 stars by 1 users
Servings
4-6
Prep Time
15 minutes
Cook Time
2 hours
Ingredients
-
1 lamb shoulder (4-5 lbs)
- 4 tablespoons fresh lemon juice (approx. 1 lemon)
-
2 tablespoons olive oil
-
1 1/2 tablespoons sumac
-
½ teaspoon ground mustard
-
2 teaspoons dried rosemary leaf
-
1 ½ teaspoons sea salt
-
½ teaspoon black pepper
-
1 lemon, cut into wedges
Directions
Dry the lamb shoulder with a paper towel and place in a large bowl.
Add the lemon juice and olive oil and rub into the shoulder.
Mix together the sumac, mustard, rosemary, salt and pepper.
Press the spice blend onto the lamb and create a seasoning crust.
Cover and let marinate in the fridge for 1-3 hours.
- Remove from fridge 20 minutes before cooking.
Preheat oven to 425 degrees.
Place Lamb in small roasting pan
Roast at 425 for 15 minutes and then drop the temperature to to 350 degrees and continue roasting for another 90 minutes until the internal temperature reaches 160 degrees. Remove from oven, cover and let rest 15-20 minutes.
Plate the lamb and garnish with a sprinkle of sumac and a lemon wedge.
