The Baked lamb shoulder It is one of my family’s favorite recipes, so I take advantage of the fact that it is the coldest time of the year to turn on the oven and prepare them often.
The festivities that are coming up are a very appropriate date, since it is a dish that does not need much complication to do it, something that is always convenient.
I like to buy suckling lamb shoulders, which are tender and the perfect size for each of us to eat a whole, but you can buy larger ones, in this case one can serve two or three people, It will depend on how eater they are.. I am sure that you will love the sweet result that is achieved with this recipe, different from the one that is usually prepared in Segovia, with lamb in the oven.
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We start by preheating the oven to 120ºC. Then, season the shoulders with salt and pepper, put them on a baking tray and coat them with oil. We put the shoulders in the oven and let them go golden gently in the middle part of the oven, for approximately 60 minutes. We turn them from time to time.
When they are golden, we cut the tomatoes, the onion and the apple into wedges, we place them in the tray with the shoulders together with the thyme, the wine, a pinch of salt and pepper, a splash of oil and the dates. All well mixed and distributed on the tray.
We raise the oven temperature to 150º C and let it cook for approximately 45 minutes, the last 15 or 20 minutes, we can turn on the grill to toast the surface a little more if we see that it has not been as toasted as we like.
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With what to accompany the baked lamb shoulders
we will serve the baked lamb chops fresh out of the oven and accompanied by the vegetables and fruits that we have baked together with them. If we want, we can add a few potatoes cut into wedges in the second part of cooking.
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Oven-roasted shoulder of lamb: traditional recipe
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Direct to the Palate
by Maria José.
