• 1 Grow and Behold Lamb Shoulder-Bone in
• 1.5 cups Grow and Behold Chicken Bone Broth
• 1 teaspoon paprika
• 1/8 teaspoon cardamom
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon pepper
• 1/2 teaspoon turmeric
• 1 teaspoon sumac
• 1 teaspoon cumin
• 1/4 teaspoon ginger
• 1/4 teaspoon cloves
• 1 teaspoon salt
• pinch of cayenne pepper (optional)
• pinch of allspice
• 2 teaspoons canola oil
• 3 onions, sliced
• 6 cloves of garlic, peeled and left whole
• 4 tablespoons freshly-squeezed lemon juice
• 1/2 cup roughly chopped cilantro
• 1/2 cup roughly chopped mint

 

Marinate the lamb in spices

Blend the spices and oil together, to form a spice paste. Score the fat on the lamb and rub the spices over the lamb. Let marinate in the fridge for a few hours.

 

The initial roast

Preheat the oven to 350. Place lamb fat-side up, over a bed of sliced onions and garlic, and cover tightly.

 

The longer braise

After 30 minutes, add the stock and 3 tablespoons lemon juice to the bottom of the pan, cover again and return to the oven.  Braise the meat for around 5 hours, or until tender, basting the lamb every hour or so.

 

To serve

Garnish with chopped mint, cilantro, and the remaining lemon juice. Slice and serve immediately over rice or in a pita with hummus and veggies