Roasted Lamb Shoulder by @lesgourmandisesdeloubna

3h45

6 servings

🍖

2 kg

Lamb shoulder

🧅

1

Red onion

🧄

6 cloves

Garlic

🍅

1

Tomato

🌿

Rosemary

🧂

Salt

⚫

Pepper

🍯

1 tsp

Honey

🍅

1 tsp

Tomato paste

🫒

Olive oil

  1. Sauté
    • Red onion
    • Garlic
    • Olive oil

    Sauté the sliced red onion and garlic in a pan with olive oil.

  2. Add
    • Rosemary

    Add the rosemary.

  3. Season
    • Salt
    • Honey
    • Tomato

    Season with salt and pepper, add the honey and tomato paste.

  4. Cook

    Let cook over low heat for 15 minutes.

  5. Blend

    Blend the sauce once it has cooled down completely.

  6. Step
    • Lamb shoulder

    Make small incisions in the lamb shoulder.

  7. Brush
    • Lamb shoulder

    Brush the sauce all over the lamb and let it rest in the fridge for at least 2 hours or overnight.

  8. Wrap
    • Lamb shoulder

    Wrap the lamb in parchment paper, then wrap it 3 times in aluminium foil.

  9. Bake
    • Lamb shoulder

    Bake at 200°C for 30 minutes, then lower the oven to 160°C and bake for 2h30.

  10. Layer
    • Lamb shoulder

    Remove the top layer of foil and brown in the oven for a few minutes.

Roasted Lamb Shoulder by @lesgourmandisesdeloubna

3h45

6 servings

🍖

2 kg

Lamb shoulder

🧅

1

Red onion

🧄

6 cloves

Garlic

🍅

1

Tomato

🌿

Rosemary

🧂

Salt

⚫

Pepper

🍯

1 tsp

Honey

🍅

1 tsp

Tomato paste

🫒

Olive oil

Preparation Steps

  1. Step 1/10

    Sauté the sliced red onion and garlic in a pan with olive oil.

    🧅Red onion
    🧄Garlic
    🫒Olive oil
    🍳Pan

  2. Step 2/10

    Add the rosemary.

    🌿Rosemary
    🍳Pan

  3. Step 3/10

    Season with salt and pepper, add the honey and tomato paste.

    🧂Salt
    ⚫Pepper
    🍯Honey
    🍅Tomato paste
    🍳Pan

  4. Step 4/10

    Let cook over low heat for 15 minutes.

    🍳Pan

  5. Step 5/10

    Blend the sauce once it has cooled down completely.

  6. Step 6/10

    Make small incisions in the lamb shoulder.

    🍖Lamb shoulder
    🔪Knife

  7. Step 7/10

    Brush the sauce all over the lamb and let it rest in the fridge for at least 2 hours or overnight.

    🍖Lamb shoulder
    🖌️Brush

  8. Step 8/10

    Wrap the lamb in parchment paper, then wrap it 3 times in aluminium foil.

    🍖Lamb shoulder
    📜Parchment paper
    Aluminium foil

  9. Step 9/10

    Bake at 200°C for 30 minutes, then lower the oven to 160°C and bake for 2h30.

    🍖Lamb shoulder

  10. Step 10/10

    Remove the top layer of foil and brown in the oven for a few minutes.

    🍖Lamb shoulder
    Aluminium foil

Composition

Ingredients

Types

Meat, Vegetables, Herbs, Spices, Sweeteners, Oils

Ingredients

Lamb shoulder, Red onion, Garlic, Tomato, Rosemary, Salt, Pepper, Honey, Tomato paste, Olive oil

Notes

Lamb shoulder (2 to 2.5kg), Red onion (minced/sliced), Tomato (diced), Rosemary (fresh sprigs, generous amount), Salt (to taste), Pepper (to taste), Olive oil (amount not specified)

Allergens

to inform

Dietetics

Dietary regimen

Dairy-Free, Egg-Free, Nut-Free, High-Protein, Low-Carb, Halal, Paleo, soy-free, Gluten-Free

Calories

520 kcal

Macro nutrients

Protein: 40g, Carbohydrates: 6g, Fat: 36g, Fiber: 1g, Sugars: 3g

Nutritional Information

Minerals

Zinc: 5.5mg, Iron: 2.8mg, Sodium: 480mg, Potassium: 420mg

Vitamins

Vitamin B12: 2.8µg, Vitamin B6: 0.4mg, Niacin (B3): 6mg

Preparation

Time Information

Preparation

30 minutes

Cooking

3 hours 15 minutes

Overall

3 hours 45 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Pan, Knife, Brush, Parchment paper, Aluminium foil

Appliances

Blender, Oven, Refrigerator

Type

Type

Type Of Dish

Main Course

Occasions

Eid al-Adha

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Moroccan

Geographic

Morocco, North Africa

Various

Aspect

Texture

Tender, Juicy, Fall-apart, Melt-in-the-mouth

Flavors

Savory, Garlicky, Herby, Slightly Sweet, Smoky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

raw marinated lamb : up to 24 hours (refrigerated,covered), cooked leftovers : 3 to 4 days (refrigerated,in an airtight container), cooked leftovers : up to 3 months (frozen,in an airtight container or freezer bag)