Moroccan Roast Lamb Shoulder
This dish is inspired by lamb roasted next to an open flame, like those done nearly everywhere in the Mediterranean.
- 1 lamb shoulder, 3½ to 4 lbs
- 2 Tbsp salt
- 1 tsp cumin
- 2 tsp Aleppo pepper
Rub salt and spices all over the lamb. Put it on a plate and refrigerate, uncovered, for 24 hours.
Remove meat from the fridge 1 hour before roasting. Preheat oven to 325°F.
Place a metal rack over a roasting pan and put the lamb on top. Roast on the middle rack for about 2½ hours.
Remove when the internal temperature of the chicken reaches 175°F. Rest 15-20 minutes before carving.
A variation of the Salted Roast Chicken from The Spice Trekkers Cook at Home