Lamb shoulder in double marinade
8 servings
180 minutes
Lamb shoulder in double marinade is a true work of gastronomic art. This recipe combines the rich flavor of meat infused with the aroma of spicy vegetables and the gentle tartness of berry marinade. Such an unusual combination gives the dish complexity of taste and makes it unforgettable. The method of double marination—first in a spicy vegetable mix and then in berry sauce—allows the meat to open up deeply and acquire an amazing texture. Baking in parchment and foil preserves the juiciness of the shoulder and fills it with subtle nuances of carrot and celery flavor. This dish is perfect for a festive dinner or a leisurely family meal where you want to surprise and indulge loved ones with a culinary masterpiece.
1
Prepare all the ingredients.
2
Rub the shoulder with salt and black pepper, and refrigerate for 30 minutes.
- Salt: to taste
- Ground black pepper: to taste
3
Chop the onion and mash it with the tomatoes into a puree. Add cumin and finely chopped chili.
- Onion: 800 g
- Tomatoes: 600 g
- Cumin (zira): 30 g
- Chili pepper: 20 g
4
Dip the meat in the vegetable marinade, coat it well on all sides, and leave it in the refrigerator for 12 hours.
- Shoulder of lamb: 2 kg
5
Prepare a berry marinade: turn raspberries, lingonberries, and cranberries into puree, add salt, sugar (to taste), and vegetable oil.
- Raspberry: 2 kg
- Cowberry: 400 g
- Cranberry: 200 g
- Salt: to taste
- Sugar: to taste
- Vegetable oil: 2 tablespoons
6
Remove the meat from the vegetable marinade, dry it, then immerse it in the berry marinade for 3 hours.
- Shoulder of lamb: 2 kg
7
Place the shoulder on parchment paper, surround it with chopped carrots and celery, wrap it up, then cover it with foil.
- Carrot: 4 pieces
- Celery stalk: 4 pieces
8
Send to a preheated oven at 180–200 degrees and bake for 2.5–3 hours.
9
To achieve softer, stewed meat, leave it in the oven for another 40-50 minutes.
10
Serve the dish hot, with roasted vegetables and fresh herbs.