How to make a roast lamb shoulder
Oven-baked lamb is a dish that I don’t think will surprise anyone, although there will certainly be people who have never done it before, so I have to put my version. Almost no one has a wood oven in their home and they say it is the best oven for baking. I’ve eaten large wood-fired ovens, but a well-roasted lamb at home won’t be disgusting either.
I will do it, as is done in La Rioja, with potatoes under the roast. As we usually say in my house, potatoes are better than lamb because they absorb all the taste when baked with it.
Ingredients for 4 people
In a pan where we can fit the 2 shoulders, put olive oil and salt on the bottom. Then cut thick potato slices (pre-cleaned and peeled) and cover the entire bottom with them.
Then wash your shoulders well with water, season them and also place them on the tray. Turn the oven to 180 degrees with heating up and down.
When it is hot, put the pan and let it cook on this side for 45 minutes.
After this time we take out the tray and turn the shoulders. Place a few pots of meat broth (which you can prepare by dissolving and heating a few tablets of meat broth in water) and return to place the pan in the oven for 45 minutes.
If you see that after the second baking it has not acquired a golden color, put it at 200 degrees for 5-10 minutes until it turns golden brown. Then we take it out of the oven and voila, we can sit at the table to eat.
And these are friends, we finished ours Roast lamb shoulders with potatoes, a dish that smells like Christmas (which doesn’t seem to be, but we only have 3 months left) and a party in general. Just for today, tomorrow we will return to Family Kitchen with a new and delicious recipe.
Thanks for reading.