Oven-Roasted Lamb for Rosh Hashanah

👨‍🍳 Method

1. 1
   Preheat the oven to 200°C (390°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Cut slits along the meat and insert the garlic cloves into them.

   Knife
3. 3
   Mix the olive oil, paprika, rosemary, thyme, cumin, salt and black pepper and rub the meat well with the mixture.

   Bowl
4. 4
   Arrange the carrot and onion in the bottom of a large baking pan.

   Baking pan
5. 5
   Place the meat on the vegetables.
6. 6
   Pour the wine and stock into the bottom of the pan.
7. 7
   Bake uncovered 30 minutes, until the meat browns. Lower the heat to 160°C (320°F).

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Bake tightly covered with foil 180 minutes, until the meat very soft.

   ⚙ BakingOvenAluminum foilBaking pan

   💡Shoulder is rich in connective tissue: only long, covered baking, in the steam of the liquids in the pan, makes it tender. The cover comes off only at the end, for browning.