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Please Fave the original Here

We welcome to our group with his great recipe!

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one lamb neck bone in marinated in three lemons and a ton of chopped garlick with sadaf moroccan seasoning and sumac with oregano and thyme, cooked on high heat for a while for thickness, on a bed of garlic cloves and onions with seasalt and black pepper

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From Chris: While this isnt the most detailed recipe, without a doubt this is a superb dish.

The best recipe that comes close to make this would be - https://www.food.com/recipe/arabian.....ed-rice-388723

One other important thing to mention: this lamb neck did have a very decent "fat cap" on it. Fat equals flavor and what is more, it will keep the lamb moist while cooking / roasting. (You can also give the neck a baste with the fat about every fifteen minutes, depending on the weight of the meat and the cooking time. then let rest for 5 minutes under a tent of foil once done.)

DONT throw out the "sauce" that is at the bottom, you can always get your blender and mix the juices, spices and garlic all together (with maybe a tablespoon of flour to thicken) for your gravy.