Central Asian Spiced Roast Lamb

Ingredients

This adaptation of the original Spanish Cochinillo recipe replaces the suckling pig with lamb, which is more commonly consumed in Central Asian cuisine. The spices used in the marinade are also adjusted to reflect the flavor profiles of Central Asian cuisine, incorporating traditional spices like cumin, coriander, and turmeric. We alse have the original recipe for Cochinillo, so you can check it out.

• 2 kg (4.4 lbs) bone-in lamb shoulder 2 kg (4.4 lbs) bone-in lamb shoulder
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons ground cumin 2 tablespoons ground cumin
• 2 tablespoons ground coriander 2 tablespoons ground coriander
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon ground turmeric 1 tablespoon ground turmeric
• 2 teaspoons salt 2 teaspoons salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 50g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a small bowl, combine the minced garlic, cumin, coriander, paprika, turmeric, salt, black pepper, and vegetable oil to create a spice paste.
3. 3.
   Rub the spice paste all over the lamb shoulder, ensuring it is evenly coated.
4. 4.
   Place the lamb shoulder in a roasting pan and cover it tightly with aluminum foil.
5. 5.
   Roast the lamb in the preheated oven for 3 hours.
6. 6.
   Remove the foil and increase the oven temperature to 220°C (430°F).
7. 7.
   Return the lamb to the oven and roast for an additional 30 minutes, or until the exterior is crispy and golden.
8. 8.
   Remove the lamb from the oven and let it rest for 10 minutes before carving.
9. 9.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a bone-in lamb shoulder as it adds flavor and helps keep the meat tender during the slow roasting process.

Tips & Tricks

• For an extra burst of flavor, marinate the lamb shoulder overnight in the spice paste.
• If you prefer a spicier dish, add a pinch of chili powder or cayenne pepper to the spice paste.
• Serve the Central Asian Spiced Roast Lamb with a side of yogurt sauce or mint chutney for a refreshing contrast.

Serving advice

Serve the Central Asian Spiced Roast Lamb as the centerpiece of a festive meal. Accompany it with fragrant rice pilaf, naan bread, and a fresh salad for a complete and satisfying dining experience.

Presentation advice

Present the Central Asian Spiced Roast Lamb on a large platter, garnished with sprigs of fresh cilantro. The golden and crispy exterior of the lamb will be visually appealing and inviting.