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Gosht-e Bereyan (oven-roasted lamb): recipe illustration
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Gosht-e Bereyan (oven-roasted lamb)

Pieces of lamb marinated in onion, garlic and spices, then slowly roasted until tender and juicy. A festive dish, served with rice and flatbread.

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Ingredients

Ingredients

Marinade

Spices & seasoning

Optional extras

On the side

Instructions

  1. Blend the onions and garlic until you have a fine paste.
  2. Mix this paste with the oil, yoghurt, spices and salt.
  3. Coat the lamb pieces in this marinade and leave to rest for at least 2 hours in the fridge, ideally overnight.
  4. Preheat the oven to 170 °C and place the meat in an ovenproof dish, covering it with the marinade.
  5. Add a splash of water to prevent sticking and cover with foil.
  6. Bake for 1 hour 30 to 2 hours, basting with the juices every 30 minutes.
  7. Remove the foil and increase to 200 °C for 10 minutes to brown the surface.
  8. Let it rest for 5 minutes before serving on the rice, with the cooking juices.

Variations and tips

Quick pan version. Cut the meat into small cubes and brown them over high heat, then add the marinade and simmer for 40 minutes.

With what you can find here. Mutton or beef shoulder can replace the lamb if needed.

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Original Ecomely recipe.