Entree: Saudi Arabia – Najd – حنيد ➤ Hanith (Slow-roasted spiced lamb traditionally cooked in a sealed oven or pit until very tender)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 4 hrs

Additional 8 hrs

Total 11 hrs 30 min

Ingredients

- 1 bone-in lamb leg, approx. 6 lb (2.7 kg)
- 4 tbsp (60 ml) ghee or clarified butter
- 6 cloves garlic, crushed
- 2 tbsp (14 g) ground coriander
- 1 tbsp (6 g) ground cumin
- 1 tbsp (8 g) coarsely ground black pepper
- 1 tsp (2 g) ground cinnamon
- 1 tsp (2 g) ground cardamom
- 1/2 tsp (1 g) ground cloves
- 1 tbsp (15 g) fine salt
- 1/2 cup (120 g) plain yogurt
- 1/4 cup (60 ml) lemon juice
- 2 dried limes (loomi), lightly crushed
- 2 medium onions, sliced
- 1/2 cup (120 ml) lamb or beef broth
- Banana leaves or heavy-duty foil for wrapping (optional)
- Fresh cilantro or parsley for garnish

Instructions

1. Mix ghee, crushed garlic, ground coriander, cumin, black pepper, cinnamon, cardamom, cloves, salt, yogurt, and lemon juice to form a thick paste.
2. Score the lamb leg skin lightly and rub the spice-yogurt mixture all over, working it into cuts; place sliced onions and crushed loomi around and under the lamb. Marinate refrigerated for at least 8 hours or overnight.
3. Preheat oven to 325°F (165°C). If using banana leaves, wrap the marinated lamb tightly in leaves or heavy-duty foil to create a sealed parcel; place in a deep roasting pan and add broth to the pan to keep moisture.
4. Roast covered for 3 to 4 hours, then uncover and continue roasting 30–60 minutes until internal temperature reaches 185–200°F (85–93°C) and meat is very tender and falling from the bone.
5. Rest the lamb 15–20 minutes, then carve or shred. Spoon pan juices over the meat and garnish with chopped cilantro or parsley. Serve traditionally with steamed rice and a simple tomato-onion salad.