shoulder of lamb aga
Basic ingredients for shoulder of lamb aga
- 1 lamb shoulder or leg, approximately 1.5 kg (3lbs)
- 2 preserved lemons, quartered and rinds only
- 236ml (1 cup) vegetable oil
- 700ml (3 Cups) of water
- Marinade Ingredients: 1 tablespoon ground cumin
- 1/2 teaspoon sweet paprika
- 1 teaspoon ginger
- 1 teaspoon turmeric
- 1 teaspoon ginger
- 1/4 teaspoon pepper
- 3 garlic cloves grated
- 1/2 onion
- 2 tablespoons finely chopped Parsley
- 1/4 preserved lemon, pulp only
How to make shoulder of lamb aga
- Make the Marinade: first of all, In a large bowl combine all ingredients. Mix in a bit of water until the mixture becomes thick.
- Cut the meat between the ribs as well as the thick shoulder meat.
- Cover the lamb shoulder with marinade from all angles.
- Place the Lamb Shoulder in a large baking pan. Apply the vegetable oil to the meat.
- Place the preserved lemon slices underneath the meat and then pour water all over.
- Now Heat the oven to 240 C/ 475 F.
- Place the meat on the middle rack of the oven and roast for approximately 20 minutes. Continue cooking at 180 C/350 F.
- Continue to cook for several hours, turning the meat from time to time, until it is tender and the crust turns a dark brown color. If necessary, add water.
- Serve the Meat:Place the meat on a plate. Let it rest for 10 minutes. This will allow the meat’s juices to spread throughout the meat, making it tender.
- Meanwhile, heat the sauce in a saucepan. Now Cook it for a few more minutes to reduce and thicken. As people love to eat chunks of meat, they like to dip them in salt and cumin.