Lamb Haneeth

Ingredients

• 1 bunchspring onions
• 1 bunchchives
• 3peeled garlic cloves
• 15 ml (1 tbsp)ground cumin
• 15 ml (1 tbsp)ground turmeric
• 15 ml (1 tbsp)salt
• 7.5 ml (1/2 tbsp)ground black pepper
• 2.5 ml (1/2 tsp)ground cinnamon
• 3cloves
• 4whole cardamom pods
• 3bay leaves
• 80 ml (1/3 cup)olive oil
• 20 g (1.5 tbsp)butter
• 2dried lemons (lumee), optional
• 4 lamb shanks or bone-in lamb pieces (650 g; 1.5 lb)lamb

Instructions

1. 1

   Blend the paste

   Put the spring onions, chives, garlic, cumin, turmeric, salt, black pepper, cinnamon, cloves, cardamom, bay leaves, olive oil and butter in a food processor or blender. Blend to a thick, cohesive paste, adding a splash of water only if needed to help it combine.

2. 2

   Coat and marinate

   Pour the green paste over the lamb and turn the pieces until well coated. Cover the lamb with baking parchment, seal the dish with foil and marinate for as little as 4 hours or overnight, depending on how much time you have.

3. 3

   Roast the lamb

   Heat the oven to 240°C (465°F). Put the foil-covered dish in the oven for 1 hour, then lower the temperature to 180°C (350°F) and cook for 2 more hours, turning the lamb halfway through. Uncover the dish for the final 30 minutes so the outside can crisp slightly.

4. 4

   Serve with rice

   Serve the lamb with your choice of rice, preferably topped with toasted nuts and garnished with chopped coriander.

What is lamb haneeth?

Haneeth is a Yemeni preparation of seasoned lamb cooked slowly until tender. It is associated with the broader food traditions of the Middle East, where fragrant spices and long, gentle cooking are used to build flavour.

This version uses a blended green paste with spring onions, chives and warming spices. The covered roast keeps the lamb moist, while the final uncovered stage gives its exterior a little colour and crispness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 451 calories, 0g protein, 0g carbs, 0g fat.

The lamb supplies most of the protein, while the olive oil and butter contribute much of the fat; rice served alongside provides most of the meal's carbohydrates. Balance the plate with a generous serving of vegetables alongside the lamb and rice.

The green seasoning paste

Herbs and aromatics: Spring onions, chives and garlic form the fresh base of the paste. Blend them thoroughly with the oil and butter so the seasoning coats the lamb evenly.

Whole spices: Cloves, cardamom and bay leaves join ground cumin, turmeric, black pepper and cinnamon for a layered, aromatic seasoning. Blend everything together as directed rather than adding the dried lemons to the paste.

Marinating the lamb

Coating: Turn each piece of lamb in the paste so the seasoning reaches all sides. The parchment and foil cover help keep the dish sealed during the marinating time.

Timing: The recipe allows a marinade of 4 hours up to overnight. If you have less time, use the shortest stated option and keep the lamb covered.

Slow-roasting for tenderness

First stage: Start at 240°C (465°F) with the dish covered for 1 hour. Then lower the oven to 180°C (350°F) and roast for a further 2 hours.

Turning: Flip the lamb halfway through the longer, lower-temperature stage so it cooks more evenly in the seasoning. The recipe does not specify a separate internal temperature; follow the stated cooking time and check that the meat is tender before serving.

Getting the finish right

Covered cooking: Keep the dish sealed with foil for most of the roast to retain moisture as the lamb cooks. Take care when lifting the foil, as hot steam can escape.

Final 30 minutes: Uncover the dish for the last half-hour to let the outside crisp slightly. Keep an eye on it during this stage, particularly if the lamb pieces are smaller than shanks.

What to serve with it

Rice: Serve the lamb with rice of your choice, as suggested in the recipe. Rice gives the rich, seasoned lamb a simple base.

Garnishes: Toasted nuts and chopped coriander are suggested toppings. Add them at serving so the nuts stay crisp and the coriander remains fresh.

Recipe notes & tips

• Blend the paste until smooth enough to spread over the lamb.
• Add only a splash of water if the paste is too thick to blend.
• Cover the lamb with parchment before sealing the dish with foil.
• Turn the lamb halfway through the lower-temperature roasting stage.
• Uncover only for the final 30 minutes to encourage a lightly crisp exterior.
• Serve with rice and add the toasted nuts and chopped coriander just before eating.

Variations

• Use lamb pieces: Choose bone-in pieces instead of shanks, as allowed by the recipe.
• Skip the dried lemons: They are optional, so leave them out if unavailable.
• Choose your rice: Serve with the variety of rice you prefer.
• Add the suggested garnish: Top the rice with toasted nuts and chopped coriander.
• Adjust the marinade: Leave the lamb in the paste for 4 hours or overnight, according to your schedule.

Common mistakes to avoid

• Paste too thick: Add a splash of water so it blends into a cohesive paste.
• Patchy coating: Turn the lamb in the paste until every side is covered.
• Loose foil seal: Cover with parchment first, then seal the dish tightly with foil.
• Skipping the turn: Flip the lamb halfway through the 2-hour lower-temperature roast.
• Uncovering too early: Keep the dish covered until the final 30 minutes to retain moisture.

How to store

Refrigerate leftover lamb in a covered container within 2 hours of cooking and use within 3 days. Reheat until piping hot throughout, adding a little water or cooking liquid if needed to keep it moist.

Frequently asked questions