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- 3.5-4lb @cedarmarket boneless lamb shoulder roast
- 5 yukon gold potatoes, sliced
- 1-2 yellow onions
- 1/4 cup date syrup
- 2 tbsp @pereg kosher for Passover shawarma spice
- 2 tbp salt
- 2 cups boxed chicken stock
- 1/3 cup water
- 3 tbsp oil
Recipe created for Cedar Market by: @Foodkidsandsleep
I won’t lie, I love lamb… and I’d choose it over beef any day, and twice over on Passover. This is a boneless lamb shoulder roast. It has a ton of flavor and if cooked right, it gets butter soft! If you haven’t been brave enough to try lamb, give this one a try. It’s easy, affordable, and she spices with shawarma seasoning, familiar enough not to be scary to lamb newbies.
Cooking Instructions
Coat the lamb with shawarma spice and in an oiled Dutch oven, sear on each side. Roughly 3 minutes per side.
Remove the roast and set aside. Then add your sliced onions, water and salt. On low heat sweat the onions until soft, about 4-5 minutes. Uncover, add oil and turn up the heat. Once the onions have browned add the date syrup and remove from the pan.
Slice potatoes a quarter inch thick, then add more oil and cover the bottom of the pan with the potatoes and 1 tbsp salt. Add back your onions on top of the potatoes, then your roast. Drizzle date syrup on top of the lamb roast. Add the chicken stock, then cover the pot and bake at 300℉ for 3-3.5 hours.
After it’s done cooking, remove from the oven, uncover and let cool. Snip and remove the netting. Slice only when warm and enjoy!
