Baked lamb shoulder in a fragrant herbal marinade

8 servings

180 minutes

Roasted lamb shoulder in fragrant herb marinade is a true culinary masterpiece that combines tradition and an authorial approach. Tender lamb meat infused with the aroma of fresh herbs and spices becomes incredibly juicy due to prolonged marination and careful cooking. White wine adds refined notes, creating a harmonious bouquet of flavors. The caramelized crust formed at the end of cooking provides a crunchy texture that contrasts with the softness of the meat. This dish is perfect for a festive dinner or family celebration and can be served with roasted vegetables, fresh bread, or a refreshing yogurt and herb-based sauce. Each portion reveals the depth of flavors and highlights the art of preparing juicy, aromatic meat.

Energy value per serving

• Calories: 759.5
• Proteins: 40.4g
• Fats: 62.7g
• Carbohydrates: 4.8g

Ingredients

• Shoulder of lamb: 2 kg
• Green onions: 100 g
• Coriander: 100 g
• Dill: 100 g
• Parsley: 100 g
• Tarragon: 100 g
• Garlic: 0.5 head
• Vegetable oil: 100 ml
• Ground black pepper: to taste
• Dry white wine: 300 ml

Cooking steps

1. Prepare all the ingredients.

2. Wash the greens and dry them, peel the garlic.

   Required ingredients:

   • Garlic: 0.5 head
   • Green onions: 100 g
   • Coriander: 100 g
   • Dill: 100 g
   • Parsley: 100 g
   • Tarragon: 100 g

3. Blend the greens with garlic, vegetable oil, black pepper, and wine until a sauce-like consistency is achieved.

   Required ingredients:

   • Garlic: 0.5 head
   • Green onions: 100 g
   • Coriander: 100 g
   • Dill: 100 g
   • Parsley: 100 g
   • Tarragon: 100 g
   • Vegetable oil: 100 ml
   • Ground black pepper:  to taste
   • Dry white wine: 300 ml

4. Clean the shoulder from excess fat and membranes.

5. Rub the meat with the prepared marinade, cover with plastic wrap, and leave in the refrigerator overnight.

   Required ingredients:

   • Shoulder of lamb: 2 kg
   • Vegetable oil: 100 ml
   • Ground black pepper:  to taste
   • Dry white wine: 300 ml

6. Preheat the oven to 200 degrees, place the meat in a dish, and bake for 20 minutes.

7. Take out the dish, cover the meat with foil, reduce the temperature to 160 degrees, and bake for 1.5–2 hours.

8. Remove the foil, increase the temperature to 200 degrees, and bake for another 15-20 minutes to achieve a caramel crust.

9. Remove from the oven and let the meat rest for 10 minutes before slicing.

10. Serve the dish hot with baked vegetables, fresh bread, or a fragrant yogurt and herb-based sauce.