The perfect roast lamb in the oven in a wonderful Worcestershire sauce. Ideal dish for the holidays. It is easy to prepare, baking takes a little longer. Follow recipe.
Ingredients: cup 235 ml, medium, total time: 230 min., 6 servings
For the Sauce:
2 Tbsp Worcestershire sauce
2 Tbsp apple cider vinegar
1 Tbsp sugar
1 Tbsp low sodium soy sauce
4 large cloves' garlic/ roughly chopped
1/2 cup chopped, oil-packed sun dried tomatoes
1/3 cup fresh mint leaves
1/3 cup fresh parsley
2 lemons, juiced
1/4 cup hot water
For the Lamb:
2 kg bone-in lamb shoulder
2 Tbsp olive oil
sage
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 large yellow onions/ peeled and cut into thick rings
6 cloves garlic/ smashed
1 cup water/ (you can also use red wine or broth)
Preparation:
To make the lamb tastier, season it with salt and olive oil and add a little pepper. Rub with sage the day before and leave in the fridge overnight.
Take the lamb out of the fridge for 1 hour before you are ready to work with it.
Preheat oven to 220 °C or 440 F.
In a blender or super chop, mix Worcestershire sauce, apple cider vinegar, sugar, soy sauce, garlic, sun-dried tomatoes, mint leaves, parsley, lemon juice and warm water and grind until you make a grainy sauce and set aside.
Lay the lamb shoulder, fat side up, on the work surface, like a large cutting board.
Using a sharp knife, make a few cuts across the tip.
Coat the lamb with half of the prepared sauce. Keep the other half of the sauce in the refrigerator until you are ready to serve the lamb.
Arrange onion rings and crushed garlic in the bottom of the pan.
Place the lamb shoulder on the onion, fat side up.
Pour 1 cup of water into a baking dish.
Cover with aluminum foil.
Place the baking dish in the oven and reduce the heat to 180 °C.
Bake for 3 hours.
Remove the foil and increase the heat to 215 °C. Check for liquids in the pan, if not, add 1 cup of water.
Continue to bake for about 20–25 minutes, until the meat is browned on top and the internal temperature is at 65 °C.
Start checking the internal temperature after about 15 minutes.
When done, remove from the oven.
Transfer the lamb to a cutting board and lightly cover with foil and let stand for 20 minutes.
Pour over the reserved sauce. Serve. Buon appetito!
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