Roasted Lamb Shoulder, Saffron, Raisins and Almonds
Recipe by La Cuisine de Lynoucha
A saffron‑marinated lamb shoulder, slowly roasted in the oven then glazed with garlic butter, served with fragrant basmati rice with vermicelli, raisins, toasted almonds and parsley. A convivial dish with Mediterranean flavors, ideal for a family meal.
MediumMediterraneanServes 6
Printable version with shopping checklist
Source Video
2h 54m
Prep
3h 12m
Cook
44m
Cleanup
6h 50m
Total
Cost Breakdown
Total cost:$34.40
Per serving:$5.73
Critical Success Points
- • Saffron infusion
- • Prepare the marinade
- • Cover the dish
- • First oven cooking
- • Prepare the garlic butter
- • Second oven cooking
- • Cook the rice
- • Plate the meat
Safety Warnings
- • Handle the very hot oven (220°C then 200°C).
- • Be careful of hot oil splatters when frying the almonds.
- • Use kitchen gloves when handling hot aluminum foil.
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