Roast Lamb Shoulder by @lesgourmandisesdeloubna

4h50

6 servings

🍖

2 kg

Lamb shoulder

🧄

3 cloves

Garlic

🧂

Salt

⚫

Black pepper

🌶️

Paprika

🫙

Ground coriander

🌶️

0.5 tsp

Harissa

🫒

Olive oil

🌿

Thyme

🌿

Rosemary

🥕

Carrot

🥔

Potato

🧅

Shallot

  1. Step
    • Garlic
    • Salt
    • Ground coriander

    Make the marinade with crushed garlic, salt, pepper, paprika, ground coriander, harissa and olive oil.

  2. Cut
    • Lamb shoulder
    • Garlic

    Make cuts into the lamb shoulder and insert garlic cloves into the slits.

  3. Rub
    • Lamb shoulder

    Rub the lamb shoulder thoroughly with the marinade and let it rest in the fridge for two hours, or ideally overnight.

  4. Place
    • Carrot
    • Potato
    • Shallot

    Place the carrots, potatoes and shallots in an oven-safe dish.

  5. Pour
    • Rosemary
    • Carrot
    • Potato

    Pour the remaining marinade over the vegetables and add sprigs of rosemary.

  6. Place
    • Lamb shoulder
    • Carrot
    • Potato

    Place the lamb shoulder carefully on top of the vegetables.

  7. Wrap

    Wrap the dish with two layers of cooking paper, then cover it tightly with aluminium foil.

  8. Roast

    Roast in a hot oven at 200°C for 30 minutes.

  9. Roast

    Lower the oven temperature to 160°C and continue roasting for 4 hours.

Roast Lamb Shoulder by @lesgourmandisesdeloubna

4h50

6 servings

🍖

2 kg

Lamb shoulder

🧄

3 cloves

Garlic

🧂

Salt

⚫

Black pepper

🌶️

Paprika

🫙

Ground coriander

🌶️

0.5 tsp

Harissa

🫒

Olive oil

🌿

Thyme

🌿

Rosemary

🥕

Carrot

🥔

Potato

🧅

Shallot

Preparation Steps

  1. Step 1/9

    Make the marinade with crushed garlic, salt, pepper, paprika, ground coriander, harissa and olive oil.

    🧄Garlic
    🧂Salt
    ⚫Black pepper
    🌶️Paprika
    🫙Ground coriander
    🌶️Harissa
    🫒Olive oil
    🥣Mixing bowl

  2. Step 2/9

    Make cuts into the lamb shoulder and insert garlic cloves into the slits.

    🍖Lamb shoulder
    🧄Garlic
    🔪Knife

  3. Step 3/9

    Rub the lamb shoulder thoroughly with the marinade and let it rest in the fridge for two hours, or ideally overnight.

    🍖Lamb shoulder

  4. Step 4/9

    Place the carrots, potatoes and shallots in an oven-safe dish.

    🥕Carrot
    🥔Potato
    🧅Shallot
    🍳Oven-safe dish

  5. Step 5/9

    Pour the remaining marinade over the vegetables and add sprigs of rosemary.

    🌿Rosemary
    🍳Oven-safe dish

  6. Step 6/9

    Place the lamb shoulder carefully on top of the vegetables.

    🍖Lamb shoulder
    🍳Oven-safe dish

  7. Step 7/9

    Wrap the dish with two layers of cooking paper, then cover it tightly with aluminium foil.

    📜Cooking paper
    Aluminium foil

  8. Step 8/9

    Roast in a hot oven at 200°C for 30 minutes.

  9. Step 9/9

    Lower the oven temperature to 160°C and continue roasting for 4 hours.

Composition

Ingredients

Types

Meat, Vegetables, Spices, Condiments, Oils, Herbs

Ingredients

Lamb shoulder, Garlic, Salt, Black pepper, Paprika, Ground coriander, Harissa, Olive oil, Thyme, Rosemary, Carrot, Potato, Shallot

Notes

Lamb shoulder (about 2 kg), Garlic (grated or crushed, for the marinade, extra whole cloves to insert into slits in the meat), Salt (for the marinade, amount not given), Black pepper (for the marinade, amount not given), Paprika (for the marinade, amount not given), Ground coriander (for the marinade, amount not given), Olive oil (for the marinade, amount not given), Thyme (branches, amount not given), Rosemary (branches, amount not given), Carrot (amount not given), Potato (amount not given), Shallot (amount not given)

Allergens

to inform

Dietetics

Dietary regimen

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

Calories

520 kcal

Macro nutrients

Protein: 38g, Carbohydrates: 18g, Fat: 32g, Fiber: 3g, Sugars: 3g

Nutritional Information

Minerals

Iron: 3.5mg, Zinc: 5mg, Potassium: 650mg, Sodium: 480mg, Phosphorus: 280mg

Vitamins

Vitamin B12: 2.5µg, Vitamin B6: 0.5mg, Vitamin A: 350µg, Vitamin C: 10mg, Niacin: 6mg

Preparation

Time Information

Preparation

20 minutes

Cooking

4 hours 30 minutes

Overall

4 hours 50 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Knife, Cooking paper, Aluminium foil, Mixing bowl, Oven-safe dish

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Main Course

Occasions

Family Gathering, Dinner Party, Weekend Meal

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

North African, Tunisian, Mediterranean

Geographic

Tunisia, North Africa / Maghreb

Various

Aspect

Texture

Tender, Juicy, Fall-apart, Melting

Flavors

Savory, Garlicky, Spiced, Herby, Smoky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

raw marinated lamb : up to 24 hours (covered,refrigerated at 4°C or below), cooked leftovers : 3 to 4 days (stored in an airtight container,refrigerated), cooked leftovers : up to 3 months (stored in an airtight container or freezer bag,frozen,thaw in fridge before reheating)