Shake up your shoulder roast

If you're a fan of garlic, cumin and pepper, try a Moroccan-style lamb shoulder roast.

By ELIZABETH KURTZ, GOURMETKOSHERCOOKING.COM
June 20, 2011 13:35
'One thing all Arabs and Jews enjoy is roasted lam

roasted lamb 311. (photo credit: MCT)

 
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Moroccan Lamb Shoulder Roast

This is easy and really good.

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1 (4 to 5 pound) lamb shoulder roast
2 teaspoons minced garlic
2 teaspoons cumin
1 teaspoon pepper
1 (29 ounce) can diced tomatoes
1 onion, chopped

Preheat oven to 350 degrees.  Place lamb in pan and season with garlic, cumin (you can add a little more if you are a cumin fan like me) and pepper. Roast, uncovered, for ½ hour. 

Remove from oven and pour diced tomatoes and onion over meat.  Cover with heavy duty foil and return to oven.  Cook for about 3 more hours.

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