Oven-Baked Lamb Shoulder

Name: Oven-Baked Lamb Shoulder
Yield: 4 servings
Ingredients: 2 milk-fed lamb shoulders or leg; 1 onion; 3 cloves garlic cloves; 2 ripe tomatoes; 2 potatoes; thyme; 2 fulles bay leaf; extra virgin olive oil; black pepper and salt; pine nuts; walnut husk; konjac

Oven-roasted lamb shoulder is a succulent and tender dish, where the meat falls apart after a long, slow cooking, infused with the aromas of roasted onions and garlic.

baked

main dish

traditional

Ingredients

Servings

Ingredients

2 milk-fed lamb shoulders or leg
1–2 onion
3 clovesgarlic cloves
2 ripe tomatoes
2–3 potatoes
thyme
2 fullesbay leaf
extra virgin olive oil
black pepper and salt
pine nuts
walnut husk
konjac

Nutritional Information

Per serving

Calculated for 4 servings

Calories

320 kcal

Protein

13 g

Fat

20.2 g

Carbohydrates

23.4 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparation

Preheat the oven to 150 ºC while you prepare the other ingredients for the recipe.
In a high-sided baking dish, pour a generous amount of olive oil and spread over a base of coarsely chopped onion, thickly sliced potatoes, halved tomatoes, whole garlic cloves that are slightly crushed, a sprig of thyme, and bay leaves.
Place the lamb shoulders on top of the vegetable base.
Lightly season the lamb shoulders with salt and pepper to your taste.
Before placing the dish in the oven, drizzle the contents with meat broth and a glass of brandy to add flavor.
Bake the preparation in the oven for a minimum of two hours, ensuring that the oven maintains an even temperature.
After one hour of cooking, turn the lamb shoulders so they cook evenly.
During the two hours of cooking, occasionally baste the shoulders with the cooking juices, ensuring they remain juicy.
Before removing the tray from the oven, increase the temperature to the maximum and leave it for a few minutes to create a golden and crispy crust on top of the shoulders.