Preparation

Carefully remove the fat from the lamb and tie it with kitchen wire. Make incisions along the meat, making it look like thick slices.
Mix softened margarine, finely chopped garlic, salt, cumin and peppers. Grease the meat well inside the incisions. Let stand for at least 2 hours.
Heat the oven to 230ºC. Place the meat in a dish that can go in the oven and, with the fat side facing up, take it to the preheated oven for about 20 minutes.
After that time, reduce to 180ºC and water with the fat every 15 minutes, until the meat is easily separated from the bone (about 2h 30m up to 3 hours).
Serve on a platter garnished with plums, almonds and sprigs of mint, coriander and watercress, sprinkled with sesame seeds.

Ingredients

  • 1 whole lamb
  • 450 gr of margarine
  • 3 cloves of garlic
  • 2 coffee spoons of coarse salt
  • 2 tablespoons ground cumin
  • 1 teaspoon of sweet pepper
  • 1/2 teaspoon of hot pepper
  • 250 gr of plums
  • Filmed almond q.s.
  • Watercress, coriander and mint
  • Sesame seeds