Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.