With the Lamb Shoulder with Herbs and Celery Root recipe, I wanted to pay tribute to a less appreciated cut, because it is less meaty compared to the leg and less valuable compared to the chops. The result was excellent, especially because the lamb shoulder is already very flavorful by itself. Personally, I prefer it over the others, and I cook it in every way.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 1 Hour
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 2.2 lbs lamb shoulder
- 4 Large potatoes
- celery root
- to taste Salt
- 1 tbsp Oregano
- 1 tbsp Chopped rosemary
- 1 tbsp Chopped sage
- 1 tbsp Thyme
- 1 tbsp Marjoram
- 1 tbsp Fennel seeds
- 1 tsp Peppercorns
- 1 tsp Mustard powder
- 1 tsp Grated lemon zest
- to taste Extra virgin olive oil
Preparation
Have each lamb shoulder divided into three pieces without breaking the bones. Put all the herbs and spices, chopped into small pieces, in a bowl and mix them well, also adding some salt. One by one, introduce your piece of lamb, and carefully roll it so it gets as much of the herbs as possible. Then arrange your lamb shoulder pieces directly in the baking dish that will go in the oven. Preheat the oven to the maximum temperature. Peel the potatoes, cut them into thin wedges, and put them in a bowl. Trim the celery root, cut it into slices slightly thicker than the potatoes, and put it in the same bowl. Salt, pepper, and add a few tablespoons of extra virgin olive oil. Pour everything into the same baking dish as the meat, and bake. Lower to 350°F after a few minutes, about 5, and then continue cooking for about an hour. Remove from the oven, plate, and serve hot. Tip: to decorate the serving plate, you can slice an untreated lemon and place it all around. Since lamb loses more than half of its weight once boned, I calculate for a portion no less than 12 oz per person. Did you like my recipe Lamb Shoulder with Herbs and Celery Root? Follow me on the Facebook page to not miss any updates!!
