Lamb Shoulder with Herbs

Rosemary is a miraculous herb, especially when combined with meat. If you have the opportunity, use fresh rosemary!

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 1 kg Meat, lamb, back

  • 0.5 teaspoons Spices, pepper, black

  • 1 teaspoon Salt, table

  • 6 pods Garlic, fresh

  • 2 twigs Rosemary, fresh

  • pieces Oil, olive

Steps

  1. Preheat the oven to 220°C. Rinse the meat under running water, then dry it with a paper towel. Score the shoulder with a knife in a crisscross pattern, rub it with salt and pepper. Peel the garlic, finely chop it, and rub it over the meat. Then, pluck the rosemary sprigs and sprinkle the leaves over the shoulder.

  2. Pour oil into a roasting pan and place the meat on top. Place the pan in the preheated oven and roast for 15 minutes. Then, reduce the temperature to 180°C. Take the roast out of the oven, turn it over, and baste it with the juices that have collected in the pan. Wait for the oven temperature to decrease, then return the pan to the oven. Roast the meat for another 35 minutes. After 15 minutes, take the roast out of the oven, turn it over, baste it with its juices, and return it to the oven.

  3. Remove the roast from the oven and transfer it from the pan to a rack. Let it cool for 10 minutes, then loosely cover it with aluminum foil. Make a small hole in the top of the foil to allow excess steam to escape. Let the roast rest for another 15 minutes.

  4. Slice the roast, arrange it on a serving plate, and serve.

Nutrition Information (Per 100g)

  • Calories: 248.36 kcal
  • Fat: 18.71 g
    • Saturated Fat: 8.42 g
  • Carbohydrates: 1.78 g
    • Sugars: 0 g
  • Protein: 15.25 g
  • Fiber: 0.19 g

Advice

To enhance the flavor, you can pour a glass of dry white wine over the meat while roasting. Instead of wine, you can also use a bit of wine vinegar and broth.