Roast Lamb (Bilkish Omar Style)

🥣 Marinade (prepare a day ahead)

Mix together:

2 tsp garlic
2 tsp red garlic & chilli paste
½ tsp crushed green chilli
1 tsp salt
1 tsp lemon pepper
1 tsp Aromat
Handful desiccated coconut
1 tbsp oil (olive or sunflower)
1 tbsp balsamic vinegar or white vinegar
1 tsp chilli powder (optional, to taste)
1 tsp crushed black pepper
1 tbsp Steers garlic sauce (optional)
🔪 Prep the Lamb
Make deep slits on both sides of the lamb.
Insert 3 cloves into each side.
Slice 2 garlic cloves and push into the slits.
Rub the marinade well over the lamb.
Cover and refrigerate overnight.
🍲 Cooking Method
Melt 1 tbsp butter in a large pot.
Add half a sliced onion at the bottom.
Place the lamb on top, then add the rest of the sliced onion over it.
Pour in 2 cups water.
Cover and cook on medium heat for 2–3 hours.
Turn the lamb every 30 minutes and top up water if needed.
🍯 Gravy
Remove the lamb once cooked.
Mix 2 tsp cornflour with ½ cup water.
Add to the pot and stir well to thicken into a gravy.
Adjust salt and chilli to taste.
🍽️ To Serve

Serve with:

Baby carrots
Boiled green beans
Roast potatoes
Mint sauce

👉 Quick mint sauce: blend fresh mint with vinegar, sugar, and salt to taste.

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