Baked lamb shoulder

The meat recipes are a success and if the piece you are going to use is a shoulder of suckling lamb, things are promising.

A classic recipe that never goes out of style, also add the aromatics or garnish that you like the most.

Time: 2 hour

Servings: 2

Difficulty: Low-Medium

Ingredients

1 shoulder of suckling lamb

150ml of water

150ml of wine

2 tablespoons extra virgin olive oil

5-6 cloves of garlic

Salt

Thyme

Rosemary

Potatoes for garnish

Elaboration

We preheat the oven to 220ºC, heat up and down.

We salt the shoulder, place the Solid+water, wine and oil on the griddle.

We put the shoulder on the tray, add the garlic, rosemary and fresh thyme.

We lower the oven temperature to 180º and place the tray in the oven.

Bake until golden brown, approximately 1 hour. During the process we water the shoulder with the juice from the tray.

We turn the shoulder over and bake for 30 more minutes to brown the bottom.

We take out of the oven and serve.

*Small potatoes are a great option to accompany this recipe. Include them in the tray whole without peeling, they will be super juicy with the baking time used for the shoulder.

Photographs and recipe by Raquel .