Lunch or dinner
Roasted Lamb Shoulder
4
45
Easy to make and perfect for sharing. Ready in just 45 minutes!
Ingredients
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1 lamb shoulder, weighing about 500 g
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6 potatoes
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100 ml white wine
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80 ml STAR extra virgin olive oil
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A pinch of fresh rosemary
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Salt and pepper
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100 g Pizarro shelled walnuts
Instructions
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1.
In a bowl, mix the extra virgin olive oil with the rosemary, salt and pepper, and the walnuts, ground finely until they almost form a flour.
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2.
Lay out the potatoes, peeled and sliced, in a baking dish. Sprinkle them with part of the previous mixture.
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3.
Place the lamb on top and sprinkle it with the rest of the oil and walnut mixture until it is well coated.
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4.
Bake at 220 ºC for about 20 minutes.
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5.
Open the oven, pour the wine into the baking dish and cook for 15 minutes more.
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6.
Turn the lamb over and cook for another 30 minutes, until it is tender.
Products used
Olive oils
Extra Virgin Olive Oil
