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Loading...Haneeth is a celebrated Saudi Arabian slow-roasted lamb dish seasoned with a warm hawaij spice blend rooted in Yemeni tradition. The lamb is marinated overnight in yogurt and aromatics, then roasted low and slow until the meat collapses off the bone and the surface turns a deep, burnished mahogany. Served over saffron rice or scooped up with flatbread, it's the undisputed centerpiece of family feasts and Eid gatherings.
Prep Time30 mins
Cook Time300 mins
Total Time330 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 495 kcalCalories
- 32 gFat
- 12 gSaturated Fat
- 7 gCarbs
- 1 gFiber
- 3 gSugar
- 42 gProtein
- 640 mgSodium
- 580 mgPotassium
- 85 mgCalcium
- 4 mgIron
- 5 mgVitamin C
- 30 mcgVitamin A
Ingredients
For the lamb and marinade
- 1 bone-in lamb shoulder (about 4 lb / 1.8 kg)
- 1 cup plain whole-milk yogurt
- 6 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 3 tbsp fresh lemon juice
- 3 tbsp olive oil
- 2 tsp kosher salt
For the hawaij spice blend
- 2 tbsp ground black pepper
- 2 tbsp ground cardamom
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tsp ground turmeric
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 1/2 tsp grated nutmeg plus 1/4 tsp saffron threads, crumbled
For the roasting pan
- 2 large yellow onions, thickly sliced
- 2 cups low-sodium beef broth
- 2 bay leaves
Directions
- In a small bowl, stir together all the hawaij spice blend ingredients. Reserve 2 tablespoons for the pan and set the remainder aside.
- Pat the lamb dry with paper towels and rub all over with the kosher salt. In a large bowl, whisk the yogurt, garlic, ginger, lemon juice, olive oil, and reserved hawaij blend until smooth.
- Coat the lamb thoroughly with the marinade, place in a non-reactive dish, cover, and refrigerate at least 8 hours or overnight, turning once halfway through.
- Preheat the oven to 300°F (150°C). Scatter the sliced onions across the bottom of a large heavy roasting pan, pour in the broth, and tuck the bay leaves into the onions.
- Set the marinated lamb on top of the onion bed, fat side up. Cover the pan tightly with heavy-duty foil and roast for 4 hours without opening the oven.
- Remove the foil, increase the oven temperature to 425°F (220°C), and roast uncovered for 45 minutes to 1 hour, basting every 15 minutes with the pan juices, until the surface is deeply caramelized and mahogany.
- Test for doneness: the meat should pull easily from the bone and an instant-read thermometer inserted into the thickest part should read about 200°F (93°C).
- Transfer the lamb to a cutting board, tent loosely with foil, and let rest 15 minutes while you skim excess fat from the pan juices.
- Shred or slice the lamb and serve over the caramelized onions, spooning the rich pan juices over the top alongside saffron rice or warm flatbread.
Cook’s Notes
- For the most authentic flavor, marinate the lamb a full 24 hours so the hawaij penetrates deep into the muscle.
- Score the fat cap in a diamond pattern before marinating if using a leg of lamb; this helps the spice paste absorb evenly.
- Traditional pit-roasted haneeth gets subtle smoke; mimic that depth by adding 1/2 tsp liquid smoke to the marinade.
- Strain the pan juices, skim the fat, and reduce by half for a glossy finishing sauce worth drizzling on every plate.
- Leftover haneeth is excellent the next day stuffed into flatbread with pickled chilies and a swipe of tahini.
