Lamb shoulder with paprika
5 servings
80 minutes
Lamb shoulder with paprika is an exquisite dish of European cuisine that embodies the harmony of tender meat and aromatic spices. Historically, lamb has often been used in traditional Mediterranean and French recipes due to its mild flavor and ability to absorb spices well. In this version, the meat is infused with a spicy paste made of smoked paprika, garlic, and onion powder, creating a rich and deep flavor with a hint of sweetness. Sprigs of fresh rosemary and thyme add an elegant pine freshness to the dish. Baked in double foil, the shoulder gains juiciness and tenderness, while the final garnish with basil and cilantro enhances its aroma. The dish pairs perfectly with roasted vegetables and a glass of tart red wine, creating a culinary delight worthy of gourmets.
1
Cut off the market stamp from the shoulder, if there is one.
2
Crush the garlic after peeling it.
- Garlic: 1 head
3
Prepare a spread: mix crushed garlic, onion and garlic powder, dried smoked paprika, and 4 tbsp of olive oil to create something like Georgian adjika.
- Garlic: 1 head
- Garlic powder: 70 g
- Paprika: 70 g
- Olive oil: 4 tablespoons
4
Place the meat on a large sheet of foil and thoroughly coat it with this mixture.
- Lamb shoulder: 1 kg
5
Make cuts in the shoulder and stuff it with sprigs of fresh rosemary and thyme - the lamb loves their piney tones.
- Rosemary: 3 sprigs
- Thyme: 3 sprigs
6
Wrap the shoulder in a large two-layer foil bag and place it in an oven preheated to 170 degrees for one hour.
7
Serve whole, sprinkled with coarsely chopped basil and cilantro.
- Basil: 0.5 bunch
- Cilantro: 0.5 bunch
