Sardinian Roasted Baby Lamb Shoulder 

Preparation Time: 20 minutes

Cooking Time: 120 minutes

Serves: 4

Succulent Lamb with vegetables, dried fruit and wine to add a special richness to the sauce.

INGREDIENTS

METHOD

  • 2 baby lamb shoulders 

  • 2 fennels (sliced)

  • 4 artichokes (clean and quartered)

  • 200gr peas

  • 1gr saffron

  • 1 onion (sliced)

  • 1 carrot (chopped)

  • Sage

  • Thyme

  • Rosemary

  • 100gr green olives (chopped)

  • 100gr raisins

  • 40gr pine nuts

  • 100gr dry apricots

  • Extra virgin olive oil

  • Salt

  • Black pepper

  • Juice of 1 orange

  • 300ml red wine

  • 500ml lamb stock or chicken stock

  1. Season lamb with salt and pepper.  

  2. Sear on a hot pan with extra virgin olive oil, garlic and rosemary for 5 minutes each side.

  3. Transfer the lamb on a roasting tray, add the rest of the ingredients and season.

  4. Place in the oven at 160 C for 2 hours turning occasionally.

  5. When the lamb is soft and tender, place on a serving plate with all the trimming and pour the sauce over it.

  6. Serve hot.

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