Lamb shoulder with lemon
Ingredients
Instructions
- 1 shoulder of lamb (about 1.8 kg)
- 1 organic lemon
- 4 garlic cloves
- 4 tbsp. tablespoons olive oil
- 2 tbsp. balsamic vinegar
- 3 clusters of cocktail tomatoes
- 1 pinch Espelette pepper
- 1 sprig of fresh rosemary
- Pepper
- Mix half the grated lemon zest with the peeled garlic, 2 tbsp. tablespoons of olive oil, 1 dash of lemon juice and 1 pinch of chilli.
- Using a pastry brush, brush the shoulder with this preparation, wrap in cling film and let the meat rest for 1 hour at room temperature.
- Preheat the oven to 210°C (th. 7). Put the meat in the oven and bring the thermostat back to 180°C (th. 6). Cook for 45 min to 55 min, turning halfway through cooking. Fifteen minutes before the end of cooking, bake the tomatoes drizzled with the remaining oil and vinegar.
- Wrap the meat in aluminum foil and leave to rest for 15 minutes in the turned-off oven.
- Serve the meat decorated with rosemary with the tomatoes and polenta.
Lamb shoulder with lemon
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