| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Taste1 | 4 | servings | |
INGREDIENTS
| 1 | Lamb shoulder -; (abt 6 to 7 lbs) | |
| 1/4 | lb | Unsalted butter |
| Salt; to taste | ||
| Ground cumin; to taste |
INSTRUCTIONS
Heat oven to 375 degrees. Trim off any loose bits of meat and excess fat, leaving about 1/4 inch of fat. Put lamb in a roasting pan skin side up, cover with aluminum foil, and roast for 1 1/2 hours. Remove from oven, uncover, and rub generously with butter. Cover with foil and return lamb to oven. Repeat 3 more times, once every 15 minutes. After 3 1/2 hours, remove foil, raise heat to 425 degrees and cook 10 more minutes, or until the skin side is gold and crusty. Remove from oven, place shoulder on a large platter, and let rest for 5 minutes. Sprinkle with salt and ground cumin. Carve and serve with salt and cumin in small dishes on the side. This recipe yields 4 servings. Recipe Source: TASTE with David Rosengarten Recipe from Lotfi's Restaurant in New York From the TV FOOD NETWORK - (Show # TS-1G26 broadcast 01-16-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 03-29-1998 Suggested Wine: Clarendon Hills Shiraz - 1994 Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
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