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Roast lamb shoulder with potatoes

150 ‘

6 servings

Easy

250 kcal

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

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.

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I will see you on another recipe.
David from 55000 Recipes

Enjoy the best cuisine with 55000 Recipes

In gastronomy, a cookbook, a recipe or simply a recipe is an organized description of a culinary process. It usually consists first of a list of necessary ingredients, followed by a Set of instructions according to which a particular dish or beverage is to be prepared. It often contains a list of appropriate utensils for preparing the dish. Sometimes it includes a social and historical description that motivates the recipe.

Recipes may have been passed down through the history of nations from generation to generation, through oral tradition, or written down in cookbooks or recipe books. This accumulated knowledge is an important part of the culture of a human group, and its evolution allows us to understand the changes to which the culture is subject. Its use in sociological and anthropological studies or in history allows us to learn about the culinary conditions, tastes and influences of a given period. In the 21st century, culinary recipes often appear in the media, for example in television programs, magazines, newspapers and blogs.

History

One of the earliest known records of recipes dates back to 1600 B.C., in the form of a clay tablet from southern Babylonia, with cuneiform writing and expressed in Akkadian. The Greeks had specialized culinary writers, such as the poet Archeostratus and the prolific food writer Timachides of Rhodes. None of their recipe books survive today. One of the earliest cookbooks known in the West is De re coquinaria, written by the Roman cook Marcus Gavius Apicius.

The name «recipe» comes from the Latin recipere, which means «to give» or «to receive». Originally, culinary practices were described in recipe texts as a set of instructions. The earliest medieval cookbook is a 13th-century German manuscript. Spanish cuisine has one of its earliest cookbooks in the Libre del Sent Soví of 1324.
In Europe, French chefs Antonin Carême and Georges Auguste Escoffier began to define cooking techniques, and one of their tasks was to collect and systematize culinary practices. In North America, Isabella Beeton wrote her Book of Household Management in the late 19th century, one of the first modern cookbooks. The anthropological phenomenon of culinary recipes as cultural transmission was explored by Claude Lévi-Strauss in Les mythologiques: L’origine des manières de table. In the 1960s, television shows showed how to cook.

Culinary recipes before the 20th century had a more narrative structure, which allowed for some parallel literary creation. It is in the early decades of the 20th century that a distinct ingredient/process structure emerges in the description of culinary recipes. While the oral tradition crystallized in culinary literature in the form of cookbooks written from the 18th century onwards, in the 20th century, recipes were described in television shows, in magazines and were also very popular on various specialized blogs.

Features

There are specific rules and standards for writing recipes. If a recipe is intended for the general public, it must be written in plain language. In many cases, they assume a basic knowledge of cooking techniques. Recipes are usually grouped according to main ingredients, preparation method, country, etc.

Formal recipes include as elements

– The name of the dish with an indication of its origin.

– The preparation time and sometimes the complications have been appropriately evaluated on a scale. In general, units of time expressed in minutes, at most hours, are used to describe the time to prepare a dish. The complexity of a dish is usually a combination of the number of ingredients, the number of procedures and the time required for preparation. If a dish needs time before serving, it is a good idea to include it in this introductory section.

– Provide a list of the ingredients needed, indicating their quantities or proportions. International, local or even culinary units of measure are usually used . From the list of ingredients and their quantities in relation to the number of portions to be prepared, the number of final portions is expressed and, if a different quantity is required, the rules of proportionality are applied. Ingredients are listed in order of use. When the availability of ingredients is limited, substitute ingredients are usually required. Also, dictionaries are often referred to for unknown ingredients.

– Tools needed for preparation. This description is not common in most texts. It can be inferred from the process description. A professional recipe includes the size of the containers to be used.

– The steps to be performed in chronological order. This process sequence begins with the indication of the procedures for preparing the ingredients and ends with the tasks of final presentation and placement on the table. It usually has a numbered structure, with each step included at each point.

In recipes published in books or cookbooks, there is usually a photograph of the dish already assembled and usually already decorated to show to guests. Sometimes a sequence of the main procedures is given. To increase the didactic value of the recipe, information on how to choose good ingredients and details on the quality of the ingredients are usually included. If the reader is unfamiliar with the ingredient mentioned, provide tips on where to find it. Providing some details about unusual cooking techniques used can help the reader reproduce the recipe.

Recipes sometimes include the total number of calories to be taken in the recipe as well as any nutritional information. For culinary recipes, it is generally less desirable to know the historical, sociological origins of the dish. And the recipe is supposed to be sent to the person who tells how to prepare it.

Roast lamb shoulder with potatoes

Ingredients for 6 people

1 – Place the potatoes on the pan

2 – Place the lamb shoulders on the potatoes

3 – Give the first roast to the lamb shoulders

4 – Turn and straighten the shoulders

5 – Grease the skin of the lamb shoulders with oil

6 – Toast the skin of the lamb leg in the oven with potatoes

7 – We have already finished the roasted lamb shoulders with potatoes