Moroccans often serve spice-rubbed whole lamb that's been cooked for hours on a spit at major celebrations. Cooking teacher Tara Stevens created this simplified version by rubbing lamb shoulder with garlicky cumin butter, then roasting. Slideshow: More Lamb Recipes
Interesting! I add some potatoes in to it to make it even tastier! All in all such an amazing dish.
I tried this and it's great! Been using lamb shoulder but reduced time and salt.. amazing !!
I would include some lemon juice over the meat after it has been cooked, truly adds to the flavor..
Magnificent recipe! Thank you :)
I have made this half a dozen times. It's terrific. I pull if off the bone and serve it in a tall, narrow bowl so that the meat is stacked (and thus stays hot) and pour some of that buttery lamb fat over top so that it's all glistening and delicious. There is a Saveur harissa recipe that I like for it.