Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
Shoulder of lamb
Cooking pot with lid
How it's done
Shoulder of lamb
Mix the oil, garlic, herbs, salt and pepper. Rub into the meat, roll up, tie up with twine. Heat the clarified butter in a casserole dish. Brown the meat all over for approx. 6 mins., remove. Reduce the heat, add a little clarified butter if necessary.
Place the potatoes, onions, lemon zest, thyme, rosemary and bay leaf in the casserole dish and sauté for approx. 3 mins. Pour in the wine and reduce to half the amount. Stir the cornflour into the stock, pour in, bring to the boil. Reduce the heat, return the meat to the pan.
To braise in the oven
Cover and braise for approx. 1½ hrs. in the centre of an oven preheated to 160°C. Remove the lid and finish cooking for approx. 30 mins.
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