Roasted Lamb Shoulder With Veggies
Craving a fancy, but simple meat dish? Why sacrifice flavor and your wallet dining out when you can easily make your own with plenty to share! This slow roasted lamb shoulder recipe sounds fancy, but it is incredibly easy to make.
Ingredients
The ingredients below will accommodate 4-6 servings (about 2-4 lbs.)
Ingredients to marinate the shoulder:
Lamb shoulder around 2-4 lbs.
Olive oil
Salt
Pepper
8 cloves of fresh garlic
8 cloves of cardamom
2 tsp of rosemary
Bay leaves 8
Vegetables to use:
6-10 pieces of baby carrots
Around 8-12 small potatoes
1 onion (sliced in circular shape; 1/2 inch thickness)
Mushrooms
Corn 2-3
Garlic cloves 4-8
Sweet mix mini bell peppers 4-8
Marinate the vegetables with:
1 tsp of salt
1 tsp of black pepper
4 cup of olive oil
Preparation
Step 1
Marinate the lamb shoulder with the olive oil, black pepper, and salt. Make small holes in the meat using a knife, and stuff it with garlic cloves and cardamom.
Step 2
Lay the shoulder in your baking pan (the pan should be deep as depicted), and add around 4-6 cups of water. Add parchment paper and cover it well with aluminum foil to ensure not air comes out. Bake for 3 hours on 450F degrees; open the aluminum in 2 hours to check if the water level is good, if it's covering half of the shoulder it's good, if not then add more water.
Step 3
After the 3 hours, add all the veggies and bake for 1 more hour on 400F degrees. Don't forget to recover it with the aluminum foil.
Step 4
Optional: Uncover it and broil for 10-15 minutes, and cook some basmati rice as a side.
Now you have a healthy and tasty dish. SaH-teyn (Bon appetite)!
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