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Eid Special: Iranian Perfumed Lamb Roast


A big hello from France! This Eid Ul Adha, I’ve curated three extremely unconventional cuisines to tickle your fancy – something off our very reprised desi dishes. I’ve grabbed three super fantastic dishes ‘Iranian Perfumed Lamb’ , ‘Chinese Chops’ and ‘Texas brisket’ for all my fans and followers. I’m sure you’ll love it for its turnout, pardon me for sounding cliched but you may win the title of being the best bahu in the world.

For now let’s rock my very favorite, tried and tested – Iranian Perfumed Lamb Roast …..

Ingredients For Iranian Perfumed Lamb – Shoulder or Leg

  • 1 lamb shoulder or leg  (2-3kg) 
  • 2 tablespoon sumac or pomegranate seeds powder 
  • 2 tablespoon dried rose petals or rose water 
  • 1 tablespoon cumin powder 
  • 1 tablespoon coriander powder 
  • 1 teaspoon cinnamon powder 
  • Pinch of nutmeg (Jaifel)
  • 2 lemon for zest and juice 
  • Black pepper to taste 
  • Salt to taste 
  • 2  tablespoon olive oil or any cooking oil 
Our Chef’s Recommendation: Sau’te Chicken With Orange Sauce
Preps – Preps and Preps!
Pick the best lamb piece with nicely layered fat proportion

In a bowl combine all the  spices, rose petals , zest , lemon juice , oil and mix well and taste, adjust the seasoning. 

Prepare the sauce for marination and set it aside.

Now in a deep dish arrange lamb shoulder and rub the spices mix all over it. Cover the dish with cling film or foil paper and leave to marinate for 6 hours preferably overnight in the fridge. 

Make sure you make slight cuts to let the sauce settle it and be juicy!

Preheat the oven at 160C , arrange the lamb on a baking tray and roast for 3 – 4 hours. 

Wrap it in the foil after marination and leave it for minimum 6 hours…

Remove the lamb from oven and cover with foil paper and let it rest 10 minutes.  

Set it in the oven rightly wrapped in the foil.

My honest suggestion is to serve with some lemon wedges, grilled potatoes, vegetables or with greens. 

My yummy little serving with delicious steamed and grilled veggies!

Tip: If your skin and hands are sensitive to chilly sauces, wear the kitchen gloves before marination so you remain safe from itching and chills.

Curious about Chinese Chops and Texas Brisket? Don’t worry, I have every thing ready for you! Click here for Chinese Chops. For Texas Brisket, follow us here!

For any assistance, feel free to write back at

Chef Farah Zubair
Chef Farah Zubair
Faraah Zubair holds a degree in Mass Communication but her love for food was destined. Her culinary journey started in Thailand after completing a specialised cooking course from the Blue Elephant Cooking School in Bangkok. She travelled extensively and served in a number of countries from Thailand to Egypt, Jordan and later in Beirut. After acquiring Culinary Certification from the Jordan University of Hospitality Management, she moved to Lyon for her Bachelor's in French Pastry at Ecole Nationale Supérieure de la Pâtisserie (ENSP) France. Alongside, Farah is a Pastry Chef at a Restuarant - Le Mercière, Lyon France

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