Recipe at Ontrac5.com

My parents are coming over for dinner tonight, so I wanted to make a slow roasted Middle Eastern lamb shoulder. It’s cooked on low heat for around 7 hours until fall apart tender and seasoned with warm spices like cinnamon, cumin, and cardamon. I’m serving it with a vibrant and nourishing salad of roasted cauliflower, chickpeas, couscous, and a creamy tahini dressing. It’s a satisfying meal that’s perfect for sharing. Give it a go.

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