Yemeni Lamb Haneeth
Yemeni Lamb Haneeth is a traditional Middle Eastern slow-cooked lamb dish featuring bone-in shanks or shoulder marinated in yogurt, garlic, and aromatic spices, then baked low and slow until fork-tender.
Total
4h 40mServings
5Yemeni Lamb Haneeth is a traditional Middle Eastern slow-cooked lamb dish featuring bone-in shanks or shoulder marinated in yogurt, garlic, and aromatic spices, then baked low and slow until fork-tender.
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Blend the tomato, garlic, green onions, and parsley all together, along with the yogurt and olive oil.
You can also add the spices now, aside from the whole spices. Blend until smooth.
Make some slits into the shanks. Add the shanks to a baking tray lined with parchment paper.
Pour the marinade blend all over, making sure to get it in the slits. Use your fingers to ensure so.
Add all the whole spices and rub them on top of the shanks.
Cover with aluminum foil, and bake in a preheated oven at 400 fahrenheit for 2-3 hours.
Check the doneness using a fork, the meat should pull apart easily.
Store cooled Lamb Haneeth in an airtight container in the refrigerator for up to 3 days; reheat gently, covered, at 350°F for 15–20 minutes, or on stovetop over medium-low heat with a splash of water.
baking tray · parchment paper · aluminum foil · blender
The meat should pull apart easily when tested with a fork after 2–3 hours at 400°F. If it still resists, continue cooking and check every 15–20 minutes.
Yes, boneless lamb shoulder works, but bone-in cuts stay more tender and flavorful during the long slow cook.
Yes. Taste the marinade before adding it to the lamb and adjust salt to your preference, as directed in the recipe.
You can marinate the lamb overnight, covered, in the refrigerator, then bake the next day. Reheat gently covered at 350°F until warmed through.
Traditionally served with rice to soak up the aromatic, spiced cooking liquid.
