🔥 Founder’s Special: The LAMB Roast

By Albin • 2 weeks, 3 days ago

The Founders Lamp Roast is a playful mix of ambition and comfort. It began as a late night experiment where we stared at a piece of lamb and decided to treat it like a startup idea. We added yogurt spices garlic ginger lemon and a bold touch of MSG. The lamb rested overnight like an idea waiting to grow. The next day it roasted slowly until it turned soft rich and full of confidence. This is the dish that fuels long nights and small victories.

Ingredients

• • Lamb shoulder about one and a half kilos
• • Yogurt three tablespoons
• • Garlic six cloves crushed
• • Ginger paste two tablespoons
• • Lemon juice two tablespoons
• • Kashmiri chilli powder three teaspoons
• • Cumin powder one teaspoon
• • Coriander powder one teaspoon
• • Garam masala one and a half teaspoons
• • Black pepper one teaspoon
• • Salt as needed
• • MSG one and a half teaspoons
• • Mustard oil or olive oil three tablespoons
• • One cup sliced onions
• • One teaspoon sugar or honey
• • Fresh coriander and mint for garnish

Instructions

1. Mix yogurt garlic ginger lemon juice chilli cumin coriander garam masala salt pepper MSG oil and the onions in a large bowl.
2. Rub this mixture all over the lamb. Make sure it is coated well.
3. Cover it and keep it in the fridge overnight so the flavors settle in.
5. Heat your oven to two hundred degrees Celsius.
6. Place the lamb in a roasting tray along with all the marinade. Add a small splash of water if the tray looks dry.
7. Roast for one hour.
8. Lower the heat to one hundred and seventy degrees and roast for another hour.
9. Baste the lamb every twenty minutes with the juices from the tray.
10. When the meat becomes soft and starts to fall apart place it under high heat for five to ten minutes to crisp the outside.
12. Take it out and drizzle a little honey or sugar water on top.
13. Sprinkle coriander and mint.
14. Serve warm with rice naan or any comfort you prefer.

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