4poundsLambBoneless shoulder meat, cut into medium-size chunks
5PotatoesYukon gold, peeled and roughly chopped (about 1 cup)
5CarrotsPeeled and roughly chopped
4clovesGarlicRoughly chopped
2ShallotsDiced
1TablespoonOreganoDried
1TablespoonParsleyDried
2TablespoonsRosemaryDried
1teaspoonThymeDried
2Bay Leaves
3teaspoonsSaltOr to taste
2TablespoonsOlive Oil
2cupsBrothLamb broth if available, or water
Instructions
Preheat an oven to 325°F.
Use a paper towel to pat the meat dry. If using a whole roast, cut it into medium-size chunks.
In a large, deep-bottomed roasting pan, place the meat then surround it with potatoes, carrots, garlic, and shallots. Add the salt, then all the dried herbs. Sprinkle the meat with salt then drizzle with olive oil. Pour the broth or water into the bottom of the pan.
Cover the pan and place in the middle of the oven. Cook for 1.5 hours, or until meat reads at least 165°F. For meat to brown remove the cover and let cook for an additional 10-15 minutes.
Let the meat rest, covered, for about 10 minutes before serving. Use a slotted spoon to serve on a platter, if you prefer not to serve with the liquids.
Notes
If using fresh herbs, use the following measurements: 3 Tablespoons oregano, 3 Tablespoons Parsley, 2 sprigs rosemary, 1 sprig of thyme.
If making this a halal meal, be sure that the meat has a certified halal label.