Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Lamb shoulder -; (abt 6 to 7 lbs) |
| ¼ pounds | Unsalted butter |
| \N \N | Salt; to taste |
| \N \N | Ground cumin; to taste |
Heat oven to 375 degrees. Trim off any loose bits of meat and excess fat, leaving about ¼ inch of fat. Put lamb in a roasting pan skin side up, cover with aluminum foil, and roast for 1½ 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 ½ 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 - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
03-29-1998
Suggested Wine: Clarendon Hills Shiraz - 1994 Recipe by: David Rosengarten
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