Slow-Roasted Lamb with Orange, Za'aatar and Anchovies
Course:
Main Course
Cuisine:
Mediterranean
Author: Baroness Tapuzina
Ingredients
1quarter lambshoulder and ribs, approximately 6-7 kilos (13 - 15 lbs)
1-/12heads of fresh garlicif available or regular garlic
3tablespoonsof fresh za'atar or fresh oregano
1small jar anchovy fillets in olive oil
1/2cupolive oil
3heaping tablespoons seedless Dijon mustard
2tablespoonsbalsamic vinegar
3large sprigs fresh rosemaryleaves only
Juice of 3 medium oranges
Juice of 1 lemon
1/4cuppomegranate molasses
1teaspoonsalt
1teaspoonpepper
Instructions
Place all of the ingredients in a food processor and pulse until the mixture is still slightly chunky. Do not puree.
Place the lamb in a roasting pan and marinate it for 4hours, turning it over after 2 hours.
Cover the lamb with aluminum foil and put in a preheated 150C (300F) oven for approximately 1-1/2 hours and then 120C for 6 hours (I cooked it overnight) or until the meat is fork-tender.