:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/_jLgOrKIAtDW-z4hJoDz/cd36d63acb88c84d6397d168b9a6c2.jpeg "How to make homemade Roast Lamb?")
VIDEORECIPE How to make homemade Roast Lamb?
This easy recipe teaches how to make the best homemade roast lamb. Don't miss it!
Ingredients
- 3 lamb shoulders
- 4 potato
- 1 sweet potato
- 1 onion
- 5 cloves garlic
- salt
- ground black pepper
- 2 teaspoon rosemary
- 300 ml white wine
- Extra Virgin Olive Oil
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Directions
Wash and peel the potatoes and sweet potato and cut everything into slices. Add the potatoes and sweet potato to an oven dish.
Source: Youtube
Peel the onion and cut it into julienne strips. Add it to the dish along with the potatoes.
Source: Youtube
Crush the garlic cloves and peel them. Then cut them in half and put them in the mortar.
Source: Youtube
Add the spoonfuls of rosemary and crush well until it becomes a paste. Add the white wine. Stir until the sauce is well blended and set aside.
Source: Youtube
Pour a little olive oil over the vegetables. Season with salt and pepper.
Source: Youtube
Season the lamb shoulders with salt and pepper and place them in the dish with the potatoes. Place our tray in the oven.
Source: Youtube
Cook for 2 hours and 40 minutes in a preheated oven at 140ºC with heat up and down. Every 30 minutes, turn the lamb over and baste the meat with the stock in the bottom of the dish.
Source: Youtube
When 30 minutes are left, raise the temperature to 180ºC to brown the skin. Baste every 10 minutes and at the end of the time, remove the tray from the oven.
Source: Youtube
Place the roast lamb in a serving dish along with the potatoes and sweet potato. Bring to the table. Serve and enjoy.
Source: Youtube
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RomiHow to make homemade Roast Lamb?
This easy recipe teaches how to make the best homemade roast lamb. Don't miss it!
Wash and peel the potatoes and sweet potato and cut everything into slices. Add the potatoes and sweet potato to an oven dish.
Peel the onion and cut it into julienne strips. Add it to the dish along with the potatoes.
Crush the garlic cloves and peel them. Then cut them in half and put them in the mortar.
Add the spoonfuls of rosemary and crush well until it becomes a paste. Add the white wine. Stir until the sauce is well blended and set aside.
Pour a little olive oil over the vegetables. Season with salt and pepper.
Season the lamb shoulders with salt and pepper and place them in the dish with the potatoes. Place our tray in the oven.
Cook for 2 hours and 40 minutes in a preheated oven at 140ºC with heat up and down. Every 30 minutes, turn the lamb over and baste the meat with the stock in the bottom of the dish.
When 30 minutes are left, raise the temperature to 180ºC to brown the skin. Baste every 10 minutes and at the end of the time, remove the tray from the oven.
Place the roast lamb in a serving dish along with the potatoes and sweet potato. Bring to the table. Serve and enjoy.
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