Lamb Shoulder with Herb Crust
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 1 hr |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg shoulder lamb on the bone
- salt and pepper
- 4 tablespoon olive oil
- 2 bunches parsley
- 2 tablespoon breadcrumbs
- 6 clove (s) garlic
- 0.25 teaspoon ¼ salt
- 2 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Rub the lamb with salt and pepper. Heat the oil in a roasting pan on the stove and fry the shoulder of lamb in it over high heat.
- Preheat the oven to 230 ° C and place the roast on the middle rack. Fry for another 15 minutes, then turn the heat down to 220 ° C and cook for another 30 minutes. Turn and water more often.
- In the meantime, weigh the parsley finely and mix it with the breadcrumbs. Finely chop the garlic cloves and add to the parsley mixture with salt, pepper and oil. Knead well.
- Cover the meat thickly with the herb mixture. Put back in the oven and bake at 250 ° C for 10 minutes until the topping has a nice golden yellow color. This goes well with tomato vegetables or bean salad.
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