👨‍🍳 作り方

1. 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.

   💡 プロのコツ: Ensure all ingredients for the marinade are well combined.
2. 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. 3

   Preheat your oven to 160°C (325°F).

   ⏱️ 30 minutes
4. 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. 5

   Cover the lamb tightly with aluminum foil. Ensure the foil is sealed well around the edges of the pan to trap the moisture.

   💡 プロのコツ: Tightly sealing the foil is crucial for tender, moist meat.
6. 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

   💡 プロのコツ: Cooking time will vary depending on the size of the lamb.
7. 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. 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

   💡 プロのコツ: Resting the meat allows the juices to redistribute, resulting in a more succulent lamb.
9. 9

   Carve the lamb and serve hot, often accompanied by rice or flatbread.