Neapolitan-style Zarb

Ingredients

In this Neapolitan adaptation of Zarb, we incorporate the flavors and ingredients commonly found in Neapolitan cuisine. The original Arab dish is typically cooked in an underground oven, but in this recipe, we adapt it to be cooked in a conventional oven. Additionally, we use Neapolitan herbs and spices to infuse the meat and vegetables with the distinct flavors of the region. We alse have the original recipe for Zarb, so you can check it out.

• 1.5 kg (3.3 lbs) lamb shoulder, bone-in 1.5 kg (3.3 lbs) lamb shoulder, bone-in
• 1 kg (2.2 lbs) chicken thighs, bone-in 1 kg (2.2 lbs) chicken thighs, bone-in
• 4 large potatoes, peeled and quartered 4 large potatoes, peeled and quartered
• 4 carrots, peeled and cut into chunks 4 carrots, peeled and cut into chunks
• 2 onions, peeled and quartered 2 onions, peeled and quartered
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons Neapolitan herb blend (oregano, basil, thyme) 2 tablespoons Neapolitan herb blend (oregano, basil, thyme)
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 lemon, sliced 1 lemon, sliced
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 20g (Sugars: 3g)
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the minced garlic, olive oil, Neapolitan herb blend, paprika, salt, and black pepper.
3. 3.
   Place the lamb shoulder and chicken thighs in the bowl and rub the marinade all over the meat. Let it marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
4. 4.
   In a roasting pan, arrange the marinated meat, potatoes, carrots, onions, and lemon slices.
5. 5.
   Cover the roasting pan tightly with aluminum foil and place it in the preheated oven.
6. 6.
   Roast for 2.5 to 3 hours, or until the meat is tender and the vegetables are golden brown.
7. 7.
   Remove the foil and increase the oven temperature to 220°C (425°F). Roast for an additional 15-20 minutes to crisp up the meat and vegetables.
8. 8.
   Once done, transfer the Zarb to a large serving platter, garnish with fresh parsley, and serve hot.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a lamb shoulder with some fat marbling, as it will add flavor and keep the meat moist during cooking.
• Neapolitan herb blend — If you can't find a pre-made blend, you can mix equal parts dried oregano, basil, and thyme to create your own blend.

Tips & Tricks

• For extra flavor, you can add a splash of white wine to the roasting pan before covering it with foil.
• Make sure to baste the meat with the pan juices every hour to keep it moist and flavorful.
• If you prefer a spicier version, you can add a pinch of chili flakes to the marinade.

Serving advice

Serve the Neapolitan-style Zarb as a centerpiece on a large platter. Accompany it with a side of fresh salad or roasted vegetables. Provide some crusty bread to soak up the delicious pan juices.

Presentation advice

Arrange the roasted meat and vegetables on the platter, placing the lamb shoulder and chicken thighs in the center. Garnish with fresh parsley and lemon slices for a vibrant and appetizing presentation.