Roasted Lamb Shoulder
Main Dishes • European
Description
Roasted Lamb Shoulder
Ingredients
- Lamb Shoulder 5 lbs
- Butter 0 oz
- Dry White Wine 15 fl oz
- Salad Potatoes 5 pieces
- Turnips 2 pieces
- Celery stalk 1 piece
- Rosemary 2 sprigs
- Thyme 2 sprigs
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients.
Step 2
Melt the butter in a skillet and heat it well.
Step 3
Place the lamb shoulder in the skillet and sear it on all sides until the meat starts to brown.
Step 4
Pour in 300 ml of dry white wine and continue to cook until the wine has completely evaporated and the meat has a nice crust.
Step 5
Transfer the shoulder to a baking tray. Cut the peeled potatoes, carrots, and celery into large pieces and arrange them around the meat.
Step 6
Add the sprigs of rosemary and thyme, season with salt and pepper.
Step 7
Cover the baking tray with foil and place it in a preheated oven at 285°F (284 degrees Fahrenheit) for 30–40 minutes.
Step 8
When the meat becomes tender, remove the foil and drizzle the remaining 100 ml of wine over the shoulder.
Step 9
Increase the oven temperature to 180–430°F (356–428 degrees Fahrenheit) and roast for another 10 minutes to achieve a golden crust.
Step 10
Serve the dish hot, with the roasted vegetables.
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