Roasted Easter lamb shoulders


Roasted Easter lamb shoulders

180 ‘

8 servings

Easy

278 kcal

How to make roasted Easter lamb shoulders

In today’s recipe I will show you how to prepare delicious roasted Easter lamb shoulder with aromatic herbs. They have nothing but water and salt. This is a recipe that is prepared a lot at Easter and for good reason. The Easter lamb is 4 months old (more or less), which means that it is born at Christmas to be eaten at Easter. Therefore, it is called the Passover or Easter lamb.

Ingredients for 8 people

Ingredient photo

1 – Place your shoulders on a tray and cook for the first time

The first thing we will do is preheat the oven to 140 ° C by heating up and down. In the meantime, we will place the shoulders on the tray with the skin down and put some water in the bottom. When the oven is hot, we will place the pan and bake the lamb for an hour.

Place your shoulders on a tray and cook for the first time

2 – Turn the shoulders and a second roast

After the first hour we will take the pan out of the oven and put a little salt on each shoulder. Then we will turn them, season, add a little more water and raise the oven temperature to 160ºC. Then we will return the lamb to the oven and keep it there for another hour.

Turn the shoulders and a second roast

3 – Grease the shoulders with oil and spices and a third roast

After the second hour we will take out the tray again and turn our shoulders. Now we will melt the butter in the microwave for a few seconds, we will throw all the spices in it and with the help of a brush we will spread the shoulders well. We will raise the temperature to 180ºC and place the shoulders for another 45 minutes.

Grease the shoulders with oil and spices and a third roast

4 – Turn the shoulders again, grease them and finish baking

When these 45 minutes have passed, we will take the shoulders out of the oven again and turn them over to paint them again with the mixture of oil and spices. We will now give you the final auction. 15 minutes at 180 ° C and after those 15, we will give you 10 minutes at 200 ° C.

Turn the shoulders again, grease them and finish baking

5 – Prepare the side salad

While we are done roasting the lamb, let’s prepare a simple salad with lettuce and fresh onions, sprinkling it with salt, vinegar and olive oil.

Prepare the side salad

6 – Take the lamb out of the oven and eat it

When we prepare the lamb, it will be a matter of putting everything on the table to eat and enjoying this delicious Easter lamb and the fresh and necessary salad.

Take the lamb out of the oven and eat it

7 – We have already finished the roasted Easter lamb shoulders

And that’s it, friends, we’re done with our shoulders for the Easter lamb. I hope you prepare them this Easter and upload the last 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.

We have already finished the roasted Easter lamb shoulders

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

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