I had this 2# lamb shoulder roast in the freezer and I decided I wanted to roast it. I’d read about sumac and got some from the Farmers Market and I wanted to use it on the lamb somehow. I’d used it on chicken and it was OK, but I wanted more punch. I read a few marinade recipes and came up with this one that is VERY flavourful! It’d probably work for chicken, beef or pork, too.
Sumac Marinade
This is for about 2# of meat. Double if you have a larger roast.
2 Tbl EVOO
1 Tbl sumac
3 cloves garlic, minced
1 tsp dried oregano
3 bay leaves, broken up
2 Tbl white wine
1 tsp salt
1 tsp black pepper
Mix together in a ziplock with the roast (if your roast is too big for a ziplock, then use a vessel that it fits in tightly and rotate it every hour). Ensure that the roast is covered and press all air out of the bag when you seal it. Let rest in the fridge for at least 2 hrs, up to 8 hr for lamb, pork or beef. No MORE than than 2 hours for chicken or it will get mealy.
Roast lamb at 325-350F for 25 mins per pound to get medium rare (145F at the thickest point). Do not cook lamb more than medium or you’ll rob it of its flavour!