This recipe works equally well with a crown roast of lamb or lamb chops. Choose
among herbs and spices or add a few of your own.
1 (3-pound) shoulder of lamb
2 cloves garlic, cut in slivers
almonds or walnuts
1 teaspoon dried or 3 tablespoons fresh parsley, finely chopped
1 teaspoon dried or 3 tablespoons fresh mint, finely chopped
1/2 to 1 teaspoon
1/2 teaspoon chili powder
Pinch of cloves
Kosher salt and black
pepper to taste
Juice of 2 lemons
1 tablespoon olive oil
Heat oven to 325 degrees F.
Score the lamb. Place slivers of garlic inside.
Place almonds, dried parsley, dried mint, cinnamon, chili powder, cloves,
salt and pepper in a spice grinder. Pulse until thoroughly mixed. (If using
fresh parsley and mint add to mixture after the other items are ground).
Place in medium mixing bowl. Add lemon juice and olive oil. Stir until consistency
is a thick paste.
Fill cracks in the meat and cover outside with the paste. Let lamb sit for
half an hour in the refrigerator.
Place lamb in a shallow roasting pan. Roast, until interior is slightly
pink, about 15 minutes per pound.