Jordanian Lamb Zarb, Home Oven
Bone-in lamb shoulder and potatoes roasted gently in a normal lidded metal pot.
Preparation: 30 min · Cooking: 2 hr 45 min · Total: 3 hr 18 min · 2 servings
Ingredients
- 800 g RAW bone-in lamb shoulder chunks
- 600 g RAW trimmed potato
- 200 g RAW trimmed onion
- 4 cloves Peeled garlic
- 4 tbsp Olive oil TOTAL: 3 tbsp lamb + 1 tbsp vegetables
- 1 tsp Ground allspice
- 0.5 tsp Ground cumin
- 0.75 tsp Fine salt
- 120 ml Initial potable braising water
- 120 ml Optional hot water reserve, maximum (optional)
- 250 g Optional freshly cooked hot plain rice, prepared component (optional)
Instructions
Prepare vegetables and vessel
Wash and cut 600 g potato and 200 g onion into large manageable chunks; peel 4 garlic cloves. Use a heavy oven-rated metal pot with a normal fitted lid and headroom, not a foil pressure trap. Preheat to 180°C.
Wash and cut 600 g potato and 200 g onion into large manageable chunks; peel 4 garlic cloves. Use a heavy oven-rated metal pot with a normal fitted lid and headroom, not a foil pressure trap. Preheat to 180°C.
Season lamb with its oil
Season 800 g raw bone-in shoulder with all 1 tsp allspice, 0.5 tsp cumin and 0.75 tsp salt. Coat with 3 of the total 4 tbsp oil; keep the remaining 1 tbsp separate for vegetables.
Season 800 g raw bone-in shoulder with all 1 tsp allspice, 0.5 tsp cumin and 0.75 tsp salt. Coat with 3 of the total 4 tbsp oil; keep the remaining 1 tbsp separate for vegetables.
Layer with measured water
Coat vegetables in their 1 tbsp oil and put them with garlic beneath lamb. Add 120 ml initial water. Use no charcoal, carrot or dry rice from the old draft; this is ordinary roasting, not pressure cooking.
Coat vegetables in their 1 tbsp oil and put them with garlic beneath lamb. Add 120 ml initial water. Use no charcoal, carrot or dry rice from the old draft; this is ordinary roasting, not pressure cooking.
Roast covered to tenderness
At 180°C check from 165 minutes; inspect safely for drying sooner if needed. Add only recorded portions from optional 120 ml hot reserve. Fourfold lamb is exactly 3200 g, not 3500 g; use comparable-depth separate pots/batches, not a deeper heap.
At 180°C check from 165 minutes; inspect safely for drying sooner if needed. Add only recorded portions from optional 120 ml hot reserve. Fourfold lamb is exactly 3200 g, not 3500 g; use comparable-depth separate pots/batches, not a deeper heap.
Roast covered to tenderness: 9900 seconds
Check meat heat and tenderness
Open lid away from face with protected grips. Representative thick meat centres must reach at least 63°C away from bone AND be fork-tender. Check tender vegetables separately; continue cooking if either check fails.
Open lid away from face with protected grips. Representative thick meat centres must reach at least 63°C away from bone AND be fork-tender. Check tender vegetables separately; continue cooking if either check fails.
Rest whole-cut lamb
Remove cooked lamb from heat and rest at least 3 minutes after the 63°C check. Tenderness can require longer cooking than the minimum temperature alone; no fixed-time safety guarantee.
Remove cooked lamb from heat and rest at least 3 minutes after the 63°C check. Tenderness can require longer cooking than the minimum temperature alone; no fixed-time safety guarantee.
Rest whole-cut lamb: 180 seconds
Serve optional prepared rice explicitly
Serve lamb and vegetables; optional 250 g freshly cooked hot plain rice is a separate prepared component, not dry rice to add to the pot. Keep coordinated hot food at least 60°C. Divide the base into 2 catalogue shares, not a promise of feast portions.
Serve lamb and vegetables; optional 250 g freshly cooked hot plain rice is a separate prepared component, not dry rice to add to the pot. Keep coordinated hot food at least 60°C. Divide the base into 2 catalogue shares, not a promise of feast portions.
Store by component
Refrigerate shallow leftovers promptly. Without rice use within 2 days or earlier ingredient deadline. Stored rice assembly: rapid chilling, ideally in fridge within 1 hour, use within 24 hours and reheat once to 74°C; earlier rice clock is not reset.
Refrigerate shallow leftovers promptly. Without rice use within 2 days or earlier ingredient deadline. Stored rice assembly: rapid chilling, ideally in fridge within 1 hour, use within 24 hours and reheat once to 74°C; earlier rice clock is not reset.
Tips
- Step quantities describe the base of 2 catalogue shares. Follow the scaled ingredient list for 1–8 shares: halve every numeric input for 1, multiply by four for 8, including process water, garnish and operating allowances. Time, temperature, layer thickness, pan depth and safe appliance load do not multiply: use comparable-depth pans or separate batches. Piece yields are separate from shares. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml. Record bounded optional adjustments; reconcile incompatible products instead of adding unmeasured ingredients.
Common mistakes
- Keep perishables at 4°C or colder. Separate raw meat/flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigeration deadlines, not a guarantee that every deep pot reaches 4°C within them.
Substitutions
- Keep specified raw/cooked/prepared states and amounts. Check actual labels/allergens and stricter directions; reconcile incompatible products instead of silent substitutions.
Storage
Keep covered at 4°C or colder; use within 2 days or earlier component-label deadline. This selected household cap is not validated shelf life. If stored with optional cooked rice, chill quickly, ideally refrigerating within 1 hour, use within 24 hours and reheat once to 74°C throughout; assembly never resets an older component clock. Keep perishables at 4°C or colder. Separate raw meat/flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigeration deadlines, not a guarantee that every deep pot reaches 4°C within them.
Reheating
Reheat cooked leftovers only once to 74°C throughout; check representative centres and follow earlier component deadlines.
About this recipe
Bone-in lamb shoulder and potatoes roasted gently in a normal lidded metal pot.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.