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One festive pattern, very light: this is how you make a lamb shoulder that falls from the bone

It's much simpler than you think, and it's much tastier than what you see in the picture

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• recipe

• lamb

• Root vegetables

Walla!

Food

Tuesday, 23 March 2021, 06:00 Updated: 06:51

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It always makes a great impression when served in the center of the table and the truth is that there is no more appropriate meal than a Seder meal to serve it in all its splendor.

The lamb shoulder is the kind of slices that are reserved for special occasions, but the truth is that its preparation requires almost no work and as long as you have the patience to let it roast comfortably in the oven heat, you will get tender and tender meat that falls off the bone.

Add around it root vegetables in red wine, thyme, mustard and sesame seeds, which are roasted with its juice and you have a whole Passover meal in one festive dish.

A lamb's shoulder falls off the bone

Recipe By: Courtesy of the "Gourmet Delicacies" butcher chain, Walla!

Food

• ★

• ★

• ★

• ★

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• 20 minutes of work

• Three hours in total

• Easy to prepare

• Mediterranean

• Recipes for Passover

• fleshy

• Lamb / lamb

• vegetables

• Recipes to sit

• meat

• kosher

Lamb shoulder with root vegetables (Photo: Courtesy of Gourmet Madani)

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Ingredients

• For lamb shoulder:

  • 2-2.5 kg lamb shank with the bone

  • 1 clove of garlic decomposed into teeth

• For root vegetables:

  • 3-4 purple onions

  • 3 whole garlic heads, cut laterally

  • 3-4 sweet potatoes

  • ½ Bag of small potatoes for baking (more is also possible)

  • 3-4 colored carrots

  • 1 parsley root

  • 1 celery root

• For seasoning:

  • Olive oil

  • 4-5 tablespoons mustard

  • 3-4 cups of red wine

  • 2-3 tablespoons silane

  • 3-4 thyme branches

  • 2 sprigs of rosemary

  • Coarse salt

  • Ground black pepper

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Preparation

How to make a lamb shoulder that falls from the bone?

• 1

  Prepare the shoulder for roasting in the oven:

  Peel the garlic cloves from the top of the whole garlic.

  Using a sharp knife, pierce about 10 small holes in the shoulder flesh and stick the peeled garlic cloves in them.

• 2 Spread the shoulder with mustard, season well with salt and ground black pepper, sprinkle with leaves of both thyme and rosemary sprigs and finally massage everything well with olive oil.

  Place in the baking pan and set aside for at least an hour, or overnight in the refrigerator and continue with the day of the meal.

  The meat will absorb the flavors.

• 3 Preheat oven to a very high heat of about 230 degrees.

  If the meat has been in the refrigerator, it is advisable to take it out to room temperature about an hour before putting it in the oven.

  Cover the pan with baking paper, and wrap it tightly in aluminum foil.

  Place in the oven and bake for about 30 minutes on high heat, lower the oven slightly to about 200 degrees and continue to roast for another 30-60 minutes.

• 4

  Meanwhile, treat the root vegetables:

  Rinse their skins well and cut them coarsely.

  Put in a bowl with the red wine, sesame seeds, what is left of the mustard and thyme and rosemary sprigs (the rosemary leaves should be chopped).

  Season with salt and ground black pepper, mix and set aside to absorb the flavors.

• 5 Carefully remove the pan with the lamb shoulder from the oven, scattering the vegetables around it along with the marinade.

  Cover again in the same way and continue to bake at a medium heat of 170 degrees for about an hour to two hours, until the meat is tender and falls easily from the bone and the vegetables are ready.

• 6 Before serving, remove the cover and roast for another 15-20 minutes until the vegetables and slice are browned.

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• Lamb market with vegetables and apples

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• Lamb patties with Paul

• Lamb soprito, eggplant and spinach

• Borax stuffed with meat and chard

• Seared parts of a lamb

• Lamb with beans and fresh peas in green garlic

• Capricorn (or lamb) in brandy and roasted vegetables

• Plov by Hanan Margilan

• Kebab patties from the twin meeting

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