Lamb Shoulder with Vegetables NT Cooked
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 5 hrs |
| Total Time | 5 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 shoulder lamb
- 0.5 ½ bunch rosemary
- 0.5 ½ bunch thyme
- 3 cloves garlic
- 1 shot red wine
- 4 tomato (s)
- 2 tablespoon olive oil
- 2 tablespoon honey
- 9 chestnuts
- 0.5 ½ zucchini
- 0.5 ½ aubergine (s)
- salt and pepper
- 4 sage leaves
Print Recipe
Pin Recipe Instructions
- Parry the meat if necessary. Then make a marinade of salt, pepper, olive oil and honey and rub the meat with it.
- Cut the vegetables and garlic into pieces of any size. Place the meat on a baking sheet. Place the remaining ingredients including the herbs and the peeled chestnuts around the meat, cover everything with a good dash of red wine and leave in the oven for about 5 hours at 80-100 ° C. For me it was very tender and juicy afterwards.
- I recommend pasta or gnocchi as a side dish. You don`t actually need a sauce, but if you want, you can simply pour off the vegetables and juice before the end of the cooking time and use them to prepare a wonderful sauce
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