|
FOR MORE RECIPES Click here
Servings: 4
Prep Time: 15 min.
Cook Time: 45-50 min.
Ingredients:
4 shoulders of baby lamb
4 fl oz olive oil
1 kg potatoes
3 cloves garlic
Parsley
Salt
Preparation:
Make a cut at the joints of the shoulders so they can be bent to fit on the plates. Season on both sides. Crush the garlic cloves with the parsley and sea salt, add the oil and brush the mixture over the meat. Peel the potatoes, wash and cut into rings 3/4 inch thick. Place in an oiled earthenware dish and place the lamb on top. Cook in the oven at 375 degrees F (190 C) for 45-50 minutes, basting every 10 minutes with the cooking juices. When half cooked, turn the shoulders over so the skin side faces upwards. Ten minutes before the end, raise the temperature to 390 degrees F (225 C) so the skin turns golden. Serve with the potatoes.
|
|
|
|