Baked Shoulder of Lamb
8 servings
60 minutes
Roasted lamb shoulder is the embodiment of European gastronomic elegance, where the simplicity of ingredients harmoniously blends with rich flavor. The dish has a rich aroma thanks to rosemary and thyme, while white dry wine adds tenderness and a slight acidity to the meat. Potatoes, carrots, and celery soaked in lamb juices become the perfect side dish, creating a balance of flavors and textures. Historically, roasted lamb holds an esteemed place in Mediterranean cuisines; it was prepared for family celebrations and holidays as a symbol of cozy gatherings. This dish is served hot, allowing one to enjoy its depth and richness, while the golden crust of the meat makes it not only appetizing but also aesthetically pleasing. It pairs perfectly with a glass of red wine and fresh bread.
1
Prepare all the ingredients.
2
Melt the butter in a pan and heat it well.
- Butter: 50 g
3
Place the lamb shoulder in the pan and fry on all sides until the meat starts to form a crust.
- Shoulder of lamb: 2 kg
4
Pour in 300 ml of white dry wine and continue frying until the wine completely evaporates and the meat develops a golden crust.
- Dry white wine: 400 ml
5
Transfer the shoulder to the baking tray. Cut the peeled potatoes, carrots, and celery into large pieces and arrange them around the meat.
- Potato: 5 piece
- Carrot: 2 pieces
- Celery stalk: 1 piece
6
Add sprigs of rosemary and thyme, season with salt and pepper.
- Rosemary: 2 sprigs
- Thyme: 2 sprigs
- Salt: to taste
- Ground black pepper: to taste
7
Cover the baking sheet with foil and place it in a preheated oven at 140 degrees for 30-40 minutes.
8
When the meat becomes tender, remove the foil and pour the remaining 100 ml of wine over the shoulder.
- Dry white wine: 400 ml
9
Increase the oven temperature to 180–220 degrees and bake for another 10 minutes to cover the meat with a golden crust.
10
Serve the dish hot, with baked vegetables.