How to make
The lamb shoulder is cut/split into 3-4 places. It is rubbed with salt, olive oil and finely chopped onion and garlic.
10 pcs. of macadamia nuts are grinded into a powder (not too fine) or grated on a citrus grater. They are rubbed well into the meat.
The garlic cloves are pressed with the palm of your hand without being peeling and are crushed. They are placed in the slits of the lamb shoulder along with the whole macadamia nuts - as many as they fit, the rest are scattered around the meat in the baking pan, in which it is placed.
Pour the water and cover it with aluminum foil.
The baking pan is placed into an oven heated to 390°F (200°C) and roasted for 40 minutes, then the temperature is reduced to 340°F (170°C) and left for another 1 hour and 20-30 minutes.
When you see that the meat is separated from the bone and is visibly cooked, the foil is removed, the temperature is increased again to 390°F (200°C), so that it can aquire an appetizing color. Here you must keep an eye on the liquid, so that it does not evaporate and so that the bottom of the baking pan doesn't burn. Add a little more, if needed.
Serve the finished lamb roast with potato garnish and a fresh green salad.
Enjoy your meal!
