Roast lamb shoulder with potatoes
Today in the Family Kitchen with Javier Romero I have prepared roast meat, thinking especially during the coming Christmas, when it is customary to eat roast lamb. Therefore, today’s recipe is roasted lamb shoulders with potatoes. A dish that with some good appetizers will leave us more than satisfied. Lamb is one of the richest meats to roast. Following the explanation of the video or written, you will have some very juicy lamb shoulders on the inside and extremely crunchy on the outside, thanks to a trick you will be able to see in preparation, so stay tuned. As for the potato garnish, you can put it on or not, but I can assure you that the phrase “potatoes are better than lamb” is not accidental. Baked potatoes, along with meat or fish, take on all the taste and are a delight for the palate.
And as I said before about some good appetizers for Christmas dinner or lunch, I will leave you here some suggestions that I posted in Family Kitchen and which you can see by clicking on the title in blue.
– Russian salad, special for celebrations
– Cream cheeses
– King prawns with brandy
Ingredients for 6 people
1 – Place the potatoes on the pan
The first thing we will do to make these roasted lamb shoulders with potatoes is to peel, clean and cut the potatoes in half. Then in a baking tray in which everything fits, we will put salt and a splash of olive oil, scattered all over the bottom. Then we will cover everything with the potatoes and season them on top.
2 – Place the lamb shoulders on the potatoes
We will now remove excess skin and fat from the shoulders and place them on the tray with the skin down.
3 – Give the first roast to the lamb shoulders
Immediately after that we will pour a little water, making sure that it remains at the bottom of the pan and turn on the oven at 150 ° C with heating up and down, and when it is hot we will put the pan and bake the lamb shoulders with potatoes for 80 minutes, to begin.
4 – Turn and straighten the shoulders
After these first 80 minutes we will raise the temperature to 180 ° C and continue to roast the lamb shoulders for another 30 minutes. After this time we will take the pan out of the oven and straighten the shoulders before turning them over. We will also add salt when we have turned them over. If you see that the meat has released a lot of water, you can remove a little with a small saucepan.
5 – Grease the skin of the lamb shoulders with oil
At this point we will return the pan to the oven at 180ºC (maintain the temperature) and bake for another 30 minutes. After this half hour we will take the pan out of the oven and grease the skin with lard. This is the trick I announced in the presentation so that the skin is very, very crispy.
6 – Toast the skin of the lamb leg in the oven with potatoes
We will put the lamb shoulders back in the oven, but this time at 200 ° C and long enough for the skin to be well reddened and fresh.
7 – We have already finished the roasted lamb shoulders with potatoes
And that’s it, friends, we finished our roasted lamb shoulders with potatoes. A recipe that I hope you will prepare for the next Christmas holidays and upload the final photo to Instagram by mentioning my 55000 Recipes account. So I will see that you have made one of my recipes and I will be very happy. Nothing more for today, more tomorrow and better here at Family Kitchen.
I will see you on another recipe.
David from 55000 Recipes