Celebrating Easter or Passover with a feast by eating lamb, is a tradition that goes as far back from when the Israelites left Egypt. Back then they probably did not eat the lamb the same way as we do now.
This dish is just a rustic fast food take on a easter dinner,
I used 1 leg of lamb that I boned and cut into pieces
6 cloves garlic
1 dl chopped parsley
1 leaves from 1 couple sprigs rosemary
2 tsp ground cumin
1 dl olive oil
2 teaspoons white wine vinegar
Mash everything in a blender or with an immersion blender, rub this on the lamb pieces. Allow to sit for 3 hours at room temperature or overnight in the refrigerator.
Put the meat in a roasting pan with the marinade and bake in of the oven at 90-100 C for 7 hours.I covered the lamb pieces with aluminium foil half the time.
When it is finished shred the meat and serve with fresh Pita bread or flat bread, vegetables, legumes and sauces.
Homemade Pita and flat bread, recipe HERE
Mint and parsley salad recipe HERE
The rest of the side dishes I bought ready made.