Roast Lamb Shoulder Recipe
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
My Roast Lamb Shoulder Recipe I show you in this post.
This is a great roast lamb, ideal when guests want to come to dinner or you want to celebrate with your family.
My first tip:
Lamb must be very hot on the plate, so please always warm the plates well and arrange the meat and sauce after the side dishes.
I wish you every success with this step by step guide and lots of fun in the kitchen. Please write me a comment!
Table of Contents
1. Recipe Roast Lamb Shoulder
Below you will find the preparation instructions with all the ingredients.
Roast Lamb Shoulder
Cooked, photographed and written down by chef Thomas Sixt.
Simple instructions for preparing roast lamb from the shoulder of lamb.
|4-6||Piece||garlic (I like to use more garlic.)|
|6||tbsp||mixed herbs (Rosemary, thyme, sage, fresh or dried. )|
|1||Piece||Lemon (Lemon abrasion for freshness.)|
|4||Pinches||Chili (Chili flakesor cayenne pepper.)|
|8||Pinches||black pepper (Black pepper is ideal.)|
|8||Pinches||Salt (I use Ursalz or Himalaya salt.)|
|1-2||tbsp||Olive oil (For marinating)|
|400||ml||red wine (I like to use Rioja wine.)|
|100||ml||port (Port wine for sweetness.)|
|500||ml||veal stock (or Veal Stock, Veal Sauce, Veal Jus)|
|1||Piece||Potatoes (I use finely grated to tie the sauce.)|
|1||tbsp||butter (Use cold butter to mix before serving.)|
Pre-order the shoulder of lamb from the butcher.
Wash the shoulder under cold running water and dry it.
Carefully remove the lamb shoulder along the bone.
Separate the bone and the meat. Prepare the meat in the roasting pan.
Peel and provide the garlic.
Wash the herbs, shake dry, chop finely with the garlic.
Finely grate the lemon and set aside for marinating.
PREPARE: Preheat the oven at 220 °C hot air for 15 minutes.
Season lamb roast with garlic, herbs, chili, salt and pepper.
Place lamb in roasting pan in oven on medium level.
Roast lamb for 25 minutes at high heat.
Then deglaze with red wine, veal stock and port wine and braise for another 40-60 minutes at 190°C.
In the meantime, prepare the desired side dishes, set the table and prepare the plates for heating.
After the cooking time has elapsed, prick the meat with a fork and check the cooking degree.
If the meat gives way softly and no more red Flesichsaft escapes, the roast lamb is ready.
Transfer the lamb sauce to a saucepan, add grated potato and bring to a boil.
Let the sauce reduce a little to taste.
Heat the plates, then arrange prepared hot side dishes.
Carve the lamb shoulder and place the meat on the plate.
Bring the sauce to a boil, mix with cold butter, season with salt and pepper and serve.
To get an optimal lamb sauce you can use a dry red wine (Rioja or Pinot Noir), additional veal stock and some port wine to deglaze. Good luck!
2. Nutritional Values
3. Side Dishes to Roast Lamb Shoulder
The following side dishes go excellently with braised lamb:
3.1 Satiable Side Dishes
Croquettes, potato gratin or butter noodles, baked potatoes, buttered potatoes, potato pancake, fried potatoes, mashed potatoes, mashed Jerusalem artichokes, mashed celery, baked vegetables, Schupfnudeln or polenta.
3.2 Vegetable Side Dishes
4. Tips for Marinating Lamb Shoulder
Garlic and herbs support the strong taste of lamb in this dish.
You can marinate the meat the day before with the herbs and garlic, add the salt just before putting it into the oven.
This allows the flavourings to penetrate well and optimally flavour the lamb.
The lamb taste is emphasized and the braised lamb tastes phenomenal.
5. More Ideas for Lamb
Comments, Cooking Questions and Answers
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