Greek-style lamb shoulder
6 servings
45 minutes
The chef of the Erti restaurant shared the recipe with us.
1
Clean the lamb shoulder from fat layers.
- Lamb shoulder: 1.2 kg
2
Prepare the marinade. Mix narsharab, Sevan salt, and barbecue sauce.
- Narsharab (pomegranate sauce): 100 ml
- Svan salt: to taste
- Barbecue sauce: 100 g
3
Finely chop the garlic and add it to the marinade.
- 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.
- Wholegrain mustard: 50 ml
- Honey: 100 g
12
Take the meat and coat it with honey-mustard sauce.
- Wholegrain mustard: 50 ml
- Honey: 100 g
13
Put it in the oven for another 10 minutes.