Cinnamon Lamb (Passover Roast Lamb)

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
  • 1 tablespoon 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 cinnamon
  • 1/2 teaspoon chili powder
  • Pinch of cloves
  • Kosher salt and black pepper to taste
  • Juice of 2 lemons
  • 1 tablespoon olive oil


  1. Heat oven to 325 degrees F.
  2. Score the lamb. Place slivers of garlic inside.
  3. 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).
  4. Place in medium mixing bowl. Add lemon juice and olive oil. Stir until consistency is a thick paste.
  5. Fill cracks in the meat and cover outside with the paste. Let lamb sit for half an hour in the refrigerator.
  6. Place lamb in a shallow roasting pan. Roast, until interior is slightly pink, about 15 minutes per pound.
  7. Let stand 10 minutes before slicing.

Yield: 4 servings

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