Ingredients
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2 kg of Lamb shoulderWhole lamb shoulder with a bone
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6 PotatoesLarge potatoes
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1 tbsp. of Dijon mustard
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9 cloves of Garlic
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4 sprigs of Rosemary
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8 sprigs of Thyme
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2 tsp. of Oregano dried
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to taste Salt
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to taste Grounded black pepper
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1 Lemon
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100 ml of Extra Virgin olive oil
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300 ml of Water
Directions
It’s a great holiday or Sunday family dish. If you think baking a whole lamb shoulder is difficult, this recipe will definitely change your mind! In fact, by baking it slowly and with the right spices, you get gorgeous results with minimal effort!
In the recipe, lamb shoulder is cooked classically with potatoes, but you can also use sweet potatoes and get even more benefits!
Give it a try!
Bon Appétit!
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Steps
1
Done
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Preheat the oven to 180 degrees Celsius. |
2
Done
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Peel three garlic cloves and cut each into four pieces. Leave the remaining garlic cloves unpeeled, but crush them slightly with the flat side of a knife. |
3
Done
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Place the lamb shoulder in a large baking dish and coat it with mustard. Pierce the meat with a knife in 12 places and put a piece of garlic in each cut. |
4
Done
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Add whole garlic cloves to the baking dish and arrange potato wedges in a single layer around the lamb shoulder. Season the meat and potatoes with salt and black pepper and drizzle generously with olive oil. Add sprigs of rosemary and thyme and sprinkle with oregano. Finally, drizzle lemon juice over everything. Pour enough water into the bottom of the baking dish to cover the potatoes by 2/3. |
5
Done
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Place the baking dish in the oven on the lower level and bake at 180 degrees Celsius for 30 minutes. All the ingredients will warm up nicely during this time. Then, reduce the temperature to 150 degrees Celsius and bake for 1 hour. After that, shift the baking dish to the upper level, increase the temperature to 165 degrees Celsius and bake for another 1 hour 45 minutes. |