Roasted Lamb Shoulder
Serves 4 #STARFineFoods Ingredients: 1 lamb shoulder, weighing about 500 g 6 potatoes 100 ml white wine 80 ml STAR extra virgin olive oil A pinch of fresh rosemary Salt and pepper 100 g Pizarro shelled walnuts Instructions: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.
Lay out the potatoes, peeled and sliced, in a baking dish. Sprinkle them with part of the previous mixture.
Place the lamb on top and sprinkle it with the rest of the oil and walnut mixture until it is well coated.
Bake at 220 ºC for about 20 minutes.
Open the oven, pour the wine into the baking dish and cook for 15 minutes more.
Turn the lamb over and cook for another 30 minutes, until it is tender.
Ingredients
- 1 lamb shoulder, weighing about 500 g
- 6 potatoes
- 100 ml white wine
- 80 ml STAR extra virgin olive oil
- A pinch of fresh rosemary
- Salt and pepper
- 100 g Pizarro shelled walnuts
Instructions
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.
Lay out the potatoes, peeled and sliced, in a baking dish. Sprinkle them with part of the previous mixture.
Place the lamb on top and sprinkle it with the rest of the oil and walnut mixture until it is well coated.
Bake at 220 ºC for about 20 minutes.
Open the oven, pour the wine into the baking dish and cook for 15 minutes more.
Turn the lamb over and cook for another 30 minutes, until it is tender.
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.
Lay out the potatoes, peeled and sliced, in a baking dish. Sprinkle them with part of the previous mixture.
Place the lamb on top and sprinkle it with the rest of the oil and walnut mixture until it is well coated.
Bake at 220 ºC for about 20 minutes.
Open the oven, pour the wine into the baking dish and cook for 15 minutes more.
Turn the lamb over and cook for another 30 minutes, until it is tender.
Total Time: 45 minutes
Serves: 4
