Oven Roasted Lamb
Ingredients
3-4 lbs. bone-in lamb shoulder or shanks
2 ½ tsp salt or to your taste
2 Tbsp paprika
3 Tbsp olive oil
2 cups chopped mint
2 cups chopped green onions
22 oz. water (chicken broth can be used)
Preparation
Prepare a simple marinade with the salt, oil, and paprika, mixing them in a bowl.
Rub each piece of lamb generously with the marinade.
Preheat oven 400Ëš
Wash and thinly chop the onions and mint.
Spread on the bottom of the casserole or baking dish (Dutch oven)
Place the lamb on top of the onions and mint. Add the water to the bottom. Then cover with a lid or double layer of foil.
Place the dish in the oven and bake at 400Ëš for about 15 minutes.
Reduce the heat to 300˚ and cook the lamb for 2 hours and 30 minutes or until tender then break apart with a fork.
During the last 15-20 minutes, uncover, pour some of the liquid over the lamb and increase the temperature to 400˚ again and roast until the skin is nicely browned.
Serve immediately with bread or rice and fresh vegetables.