You all voted a 50/50 split on lamb as the main for this menu, which is why we’re offering this plus the lentil meatballs for our vegetarian friends. I know lamb is a love or hate protein! Since this is a special dinner, I thought we’d give it a whirl. It does require a few hours in the oven, which is on purpose, as all that hands off time gives you time to do other tasks.

Read the recipe all the way through before you start.

An overnight marinade is helpful! It also can be roasted ahead, rest while you’re mingling, then pop it back in the oven for that last 20 to crisp and brown on the edges before serving.

I had a hard time finding a bone in lamb shoulder. Ask your butcher, as they often get them, but cut them into steaks to sell on the shelf. Alternatively, pork shoulder could work. Or to save time, chicken thighs and breasts, can be marinated in these spices and grilled or quick sautéed to add to this montage of dishes.

If you’re revisiting this recipe, not in context of the whole suggested menu, it does need a starch to soak up the juices (i.e. cous cous, rice pilaf, pita or naan bread) and some veggies to balance it out. The tahini cauliflower or greek salad would be great.

Lamb recipe hints adapted from Recipe Tin Eats and Serious Eats