Melt-in-the-mouth lamb shoulder with lemon

  • Average
  • 3 hours 30 minutes
  • Expensive
A golden shoulder of lamb, married with the intoxicating aromas of lemon, cumin and honey, accompanies tender potatoes. Divine delicacy!

IngrédientS

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2

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  • 1.6kg Whole lamb shoulder
  • 4 to 6 organic yellow lemons
  • Olive oil
  • 2 yellow onions
  • 6 large cloves of garlic
  • 1tbsp level of cumin seeds
  • 1tsp peppercorns
  • Salt, ground pepper
  • 2tsp honey
  • 1kg firm-fleshed potatoes
  • 1tsp turmeric
  • 1 clove of garlic
  • 1 bunch of flat-leaf parsley (or coriander)

Recipe

Step 1

The day before, wash the lemons. Put them in a saucepan and cover with cold water. Bring to the boil and boil for 5 minutes. Drain, repeat the operation once. Drain and cover with cold water. Keep like this until ready to cook the meat.

Step 2

The next day, pour a little olive oil into the Pyrex cast iron casserole dish. Salt and pepper the shoulder generously on both sides. Brown in the casserole dish to color it. Place it skin side down. Add the cumin, pepper, peeled and quartered onions, unpeeled garlic, and drained whole lemons. Pour in a small glass of water, cover and bake at 180°C for 3 hours.

Step 3

Peel the potatoes, cut them into fairly large pieces. Put them in a saucepan and precook them in salted water with turmeric for 5 minutes after boiling. They should still be firm.

Step 4

Remove the casserole dish from the oven. Brush the meat with honey. Grate the fresh garlic on top and place the drained potatoes. Cover and return to the oven for 20 minutes.

Step 5

When serving, sprinkle with coarsely chopped flat-leaf parsley.

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