Description
A rich and flavorful recipe from the Byzantine Empire, featuring tender lamb marinated in a blend of olive oil, vinegar, garlic, and a mix of exotic spices like cinnamon and cumin. This dish was often slow-roasted and served with grains or vegetables, offering a perfect balance of savory and aromatic flavors.
Ingredients
Scale
- 2 lbs (900g) lamb (shoulder or leg)
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 4 cloves garlic, minced
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground black pepper
- 1 tsp salt
- 1 onion, chopped
- 1 cup vegetable broth or water
- Fresh herbs (such as thyme or rosemary) for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix olive oil, vinegar, garlic, cinnamon, cumin, black pepper, and salt.
- Rub the marinade over the lamb, ensuring it’s evenly coated. Let the lamb marinate for at least 30 minutes (or overnight for stronger flavor).
- In a large oven-safe pan, heat some oil and brown the lamb on all sides over medium-high heat.
- Add the chopped onion and cook for 2-3 minutes until softened.
- Pour in the broth or water, cover with a lid, and place the pan in the oven.
- Roast for 2-2.5 hours or until the lamb is tender and fully cooked, basting occasionally with the pan juices.
- Once done, remove from the oven, let rest for 10 minutes, and slice.
- Garnish with fresh herbs and serve with grains or vegetables.
Notes
- For a deeper flavor, marinate the lamb overnight.
- This dish pairs well with couscous, roasted vegetables, or a light salad.
- You can substitute lamb with beef or goat if preferred.
- Prep Time: 15 minutes (excluding marination time)
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: Byzantine, Mediterranean
Nutrition
- Calories: 350 kcal
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 32g
Keywords: Byzantine Lamb, Byzantine Cuisine, Mediterranean Lamb Recipes, Ancient Greek Dishes, Lamb with Spices