Spice butter is the secret to this melt-in-your-mouth lamb. The roasting technique is a Moroccan style from Paula Wolfert that attempts to achieve the crispy deliciousness of meat roasted on a spit. Our Baharat Powder, with allspice, cumin, coriander and other aromatics, is the perfect complement. Adapted from NYT Cooking.
5 lb bone-in lamb shoulder roast
6 tbsp salted butter, softened
3 garlic cloves
Trim any excess fat from the lamb roast, but leave at least a thin layer of fat.
Using a sharp paring knife, score the outside of the meat, making 1" incisions all over.
Salt the meat on all sides. Bring to room temperature. Preheat oven to 450 degrees.
Coarsely chop the garlic and add sea salt. Using the side of a knife or a mortar and pestle, smash the garlic and salt together into a paste.
Place the meat in a roasting pan. Combine the butter, Baharat and garlic until well mixed. Slather onto all sides of the roast.
Roast lamb, uncovered, for 30 minutes or until it starts to brown.
Turn the oven down to 350 degrees. Continue roasting for 3 to 4 hours, basting every 15 minutes with the buttery juices. The meat is done when the skin is crispy and the lamb is easily pulled off the bone. If at any time the top is in danger of burning, tent with foil and reduce the heat slightly. In this case, remove the foil at the end of cooking and baste the lamb to crisp the skin before removing from the oven.
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