Greek-style lamb shoulder

6 servings

45 minutes

The chef of the Erti restaurant shared the recipe with us.

Energy value per serving

• Calories: 713.6
• Proteins: 32.8g
• Fats: 51.2g
• Carbohydrates: 33.9g

Ingredients

• Shoulder of lamb: 1.2 kg
• Narsharab sauce: 100 ml
• Svanetian salt: to taste
• Barbecue sauce: 100 g
• Garlic: 1 head
• Grainy mustard: 50 ml
• Honey: 100 g

Cooking steps

1. Clean the lamb shoulder from fat layers.

   Required ingredients:

   • Shoulder of lamb: 1.2 kg

2. Prepare the marinade. Mix narsharab, Sevan salt, and barbecue sauce.

   Required ingredients:

   • Narsharab sauce: 100 ml
   • Svanetian salt:  to taste
   • Barbecue sauce: 100 g

3. Finely chop the garlic and add it to the marinade.

   Required ingredients:

   • Garlic: 1 head

4. Evenly distribute the marinade over the lamb and tightly wrap it in plastic wrap.

5. Fill a 5–7 liter pot with water and place the prepared lamb in it.

6. After boiling, cook on medium heat for another 15 minutes.

7. Pour water into another pot and add ice.

8. Take the lamb and place it in an ice water bath for 10 minutes. The water should completely cover the meat.

9. Remove the skin from the cooled lamb.

10. Place the lamb on a baking sheet and roast in the oven at 220 degrees for 10 minutes.

11. Mix honey and grain mustard.

    Required ingredients:

    • Grainy mustard: 50 ml
    • Honey: 100 g

12. Take the meat and coat it with honey-mustard sauce.

    Required ingredients:

    • Grainy mustard: 50 ml
    • Honey: 100 g

13. Put it in the oven for another 10 minutes.