Lamb shoulder baked with herbs
Votes: 2
Time: --
Complexity: easily
Complexity: easily
Recipe for lamb shoulder baked with herbs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- A bunch of fresh parsley
- A bunch of fresh tarragon
- A bunch of fresh dill or mint
- 125 g pine nuts
- Boneless lamb shoulder (approximately 2.3 kg)
- Olive oil
- Salt and ground black pepper
We recommend
Cooking the dish according to the recipe:
- Preheat the oven to 220°C. Chop the herbs and chop half the nuts. Mix the herbs and nuts and arrange them on top of the lamb. Roll up and tie with string.
- Place in a baking dish, drizzle with oil, and season with pepper. Pour 150 ml of water into the bottom and bake for 1 hour, basting with the juices every 15 minutes. Reduce heat to 190°C.
- Sprinkle the lamb with salt, pepper, and whole nuts. Bake for another 15-20 minutes (until fully cooked). Let rest for 5-10 minutes, then remove the string and slice.
Categories:
recipe / Main courses / Meat
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