Arabic Cooking Roasted Leg of Lamb

Roasted leg of lamb in Oman is known as shuwa. This is a recipe from an Arab American website and I will share a few more this month as well. While there is so much conversation currently going on about the Arab world there are many that have lived here for a very long time.

This dish has an elaborate cooking technique that includes marinating the meat with spices, wrapping in a sack of dry banana or palm leaves, then cooking over a glowing red hot fire in an underground clay oven. The meat cooks slowly for 24 to 48 hours allowing the spicy succulent meat to reach the right tenderness. It is served hot on a large platter.

This recipe I share here is a mini recipe that is easier to prepare and serves 6.

8 cloves garlic, crushed
2 teaspoons salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon ground coriander seeds
1 teaspoon turmeric
1/2 teaspoon ground cloves
1/2 teaspoon chilli flakes
4 tablespoons cooking oil
2 tablespoons vinegar
1 leg of lamb, from 5 to 6 pounds, with punched holes in a number of places
Thoroughly combine all ingredients, except lamb leg then rub over lamb leg, forcing some of the liquid into the punched holes. Marinate in refrigerator overnight.

Place in a roasting pan and cover then roast in a 250 ° F pre-heated oven for from 3 to 4 hours or until leg is well cooked, basting from pan juices every 30 minutes, turning over once or twice. Uncover and roast at 350° F for 20 minutes, turning over once.

Carve and serve while hot with cooked rice.