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Oven-Baked Lamb Shoulder
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.
lamb
oven
main dish
traditional
meat
Ingredients
Servings:
4

Ingredients

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

Per Serving (Approx.)

Calories
318 kcal
Protein
19 g
Fat
11 g
Carbohydrates
38 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

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.
Recommendations & Tricks
  • Preheat the oven to 160 °C to ensure even cooking.
  • Choose milk-fed lamb shoulders for a more tender meat, and rinse them under cold water before starting.
  • Finely chop the garlic cloves or crush them with a knife to release their oils.
  • Peel the ripe tomatoes, remove the seeds, and dice them into small cubes for a juicier sauce.
  • Slice the potatoes into half-centimeter thick rounds to ensure proper cooking without disintegration.
  • Add a sprig of thyme and two bay leaves between the shoulders to infuse aroma while cooking.
  • Generously coat the shoulder with extra virgin olive oil to prevent it from drying out in the oven.
  • Season with freshly ground black pepper and coarse salt to enhance the flavor of the meat.
  • Monitor the cooking and turn the shoulder halfway through to ensure it browns evenly on both sides.
  • Let the meat rest for about 10-15 minutes before carving to maximize its juiciness.