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Bahraini Lamb Khezi
A celebratory whole roasted lamb dish, often prepared for special occasions. The lamb is marinated with aromatic spices and slow-roasted until incredibly tender and flavorful.
🧂 Ainekset
- 1 about 8-10 kg Whole lamb(cleaned and prepared for roasting)
- 3 large Onions(quartered)
- 10 cloves Garlic cloves(peeled)
- 2 inch pieces Fresh ginger(cut into chunks)
- 1/2 cup Lemon juice
- 1/2 cup Olive oil
- 3 tbsp Baharat spice mix
- 1 tbsp Cumin powder
- 1 tbsp Coriander powder
- 1 tsp Turmeric powder
- 1 tsp Cinnamon powder
- to taste Salt
- 1 tbsp Black pepper(freshly ground)
- 2 cups Water(for the roasting pan)
👨🍳 Ohjeet
- 1
Prepare the marinade: In a blender, combine the quartered onions, peeled garlic cloves, ginger chunks, lemon juice, olive oil, Baharat spice mix, cumin, coriander, turmeric, cinnamon, salt, and black pepper. Blend until you have a coarse paste.
💡 Ammattilaisvinkit: Ensure all ingredients for the marinade are well combined. - 2
Generously rub the marinade all over the cleaned lamb, both inside and out. Make shallow incisions in the thickest parts of the meat and push some of the marinade into them.
- 3
Preheat your oven to 160°C (325°F).
⏱️ 30 minutes - 4
Place the marinated lamb in a large roasting pan. Add 2 cups of water to the bottom of the pan to create steam and prevent drippings from burning.
- 5
Cover the lamb tightly with aluminum foil. Ensure the foil is sealed well around the edges of the pan to trap the moisture.
💡 Ammattilaisvinkit: Tightly sealing the foil is crucial for tender, moist meat. - 6
Roast the lamb for 4-5 hours, or until the meat is extremely tender and falling off the bone. The internal temperature should reach at least 75°C (165°F).
⏱️ 4-5 hours💡 Ammattilaisvinkit: Cooking time will vary depending on the size of the lamb. - 7
During the last 30-45 minutes of cooking, remove the aluminum foil to allow the lamb skin to crisp up and brown.
⏱️ 30-45 minutes - 8
Once cooked, carefully remove the lamb from the oven and let it rest for at least 20-30 minutes before carving.
⏱️ 20-30 minutes💡 Ammattilaisvinkit: Resting the meat allows the juices to redistribute, resulting in a more succulent lamb. - 9
Carve the lamb and serve hot, often accompanied by rice or flatbread.
💡 Ammattilaisvinkit
- ✓Ensure the lamb is thoroughly cleaned before marinating.
- ✓Don't skip the resting period after roasting; it's vital for tenderness.
- ✓For a more intense flavor, you can add whole spices like cardamom pods and cloves to the roasting pan.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Stuff the lamb cavity with rice, nuts, and dried fruits for a complete meal.
- Add a few sprigs of fresh rosemary or thyme to the marinade for an herbaceous note.