Middle Eastern Food

1 Ingredient Roasted Lamb (Haneeth)

One of the things that the Arabian Felix, Yemen, is known for is roasted meats.  We love to eat lamb and there are different ways to make it.  One popular Yemeni lamb dish is Haneeth, or roasted lamb.  A simple way to make this dish is to add one ingredient before roasting.  All you need is Yemeni Hawaij spice blend.  This Yemeni spice blend contains all the necessary spices needed for roast lamb: Cumin, Coriander, Tumeric, Cinnamon, etc.  You also need oil & salt & pepper but thats a given. I’m not going to bore you with my life experiences of eating lamb, just go on and make it to create your own experiences.

Lamb Pic 1

Roasted Lamb, Haneeth

  • Servings: 5-6
  • Difficulty: Medium
  • Print

Ingredients:

  • 5-7 Pound bone-in leg of lamb or 4-5 lamb shanks or 4-5 pounds of small cuts of lamb with bones. Your preference on the cut of lamb, preferably cuts with bones because they’re juicer.
  • About 2 Tablespoons of Yemeni Hawaij mix.
  • 1 Tablespoon of Olive Oil
  • Dash Salt & Pepper

Or use Spice Blend

  • 1 1/2 Teaspoon Cumin
  • 1 1/2 Teaspoon Coriander
  • 1 Teaspoon Tumeric
  • 1 Teaspoon Paprika (This is for color, you can also just use
  • 1/2 Teaspoon Garlic powder
  • 1/2 Teaspoon Cinnamon
  • Dash Salt & Pepper.
    • Optional: 
    • Dash of ground cardamon. Adding cardamon to roasted meat is more of a gulf trend but it’s becoming more popular.  Not necessary but can heighten the taste.
    • Or
    • Pour 1/4 cup tomato sauce over the lamb before roasting.  I’ve done this with the small cuts of lamb but not the roasted leg.  Don’t add cardamon if using tomato sauce.

Directions:

  1. I don’t cut the fat off my lamb, I usually have my butcher trim the excess but fat is needed to make it juicy.  So make sure you have a nice leg of lamb ready to go for this recipe.
  2. Rub the lamb with olive oil.
  3. Season the lamb with the spices, (rub it in).
  4. Place in a roasting pan and Allow to rest in the fridge for a few hours to marinate with the spices.  I do not use a rack!  That will dry out your lamb.  Your lamb will be roasting in the oven for hours and you want it to roast with the juices!
  5. Time to cook, set oven to 325, Add a little water to the bottom of the roasting pan, cover the pan with aluminum foil, roast for a total time of 3-3 1/2 hours or until it’s extremely tender.
  6. Make sure to baste the lamb every 45 minutes.
  7. About Midway through roasting, flip the Lamb to the other side to roast after 1 1/2 hours. (remember total time is 3-3/12 hours.)
  8. You will know when it’s ready when you touch the meat and it’s incredibly soft.
  9. Let the lamb rest for at least 15 minutes before serving/carving.
  10. Carve the lamb of lamb. Place the lamb on a cutting board. Turn it so the bone is parallel to the cutting board and slice the hell out of it.
  11. EAT! EAT! EAT! I like to eat with Hummus and or rice & hummus.

Leftovers: Throw them in a ziplock and freeze them.  I use them again with other dishes.

lamb pic 3

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