Lamb Shoulder from Roman Pot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 shoulder lamb, bone in, approx. . kg
- 3 red pepper (s)
- 2 onion (s), donated
- 200 ml jus, (lamb jus)
- 1 teaspoon, heaped garlic, dried
- 3 tablespoon olive oil
- 4 sprigs rosemary
- Pepper, black
Print Recipe
Pin Recipe Instructions
- Soak the Roman pot over night.
- Preheat the oven to 170 degrees.
- Chop the peppers and onions into large pieces and place in the Römertopf. Chop the rosemary needles and mix with the oil and garlic. Brush the lamb shoulder with the spice mixture and place on top of the vegetables. Add the lamb jus.
- Close the Römertopf and place in the oven for about 3 hours.
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