With the recipe Lamb Shoulder with Herbs and Celeriac, I wanted to pay tribute to a less appreciated cut, because it’s less meaty compared to the leg and less prized than the chops. The result is excellent, also because the lamb shoulder itself is quite flavorful. Personally, I prefer it to the rest and cook it in every way.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 1 Hour
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 2.2 lbs lamb shoulder
- 4 Large potatoes
- celeriac
- to taste Salt
- 1 tbsp Oregano
- 1 tbsp Chopped rosemary
- 1 tbsp Chopped sage
- 1 tbsp Thyme
- 1 tbsp Marjoram
- 1 tbsp Fennel
- 1 tsp Whole 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. Place all the herbs and spices, chopped into small pieces, in a bowl and mix them well together, adding a bit of salt as well. One at a time, introduce your piece of lamb, and carefully roll it over so it absorbs as many herbs as possible. Then, place your pieces of shoulder directly into the baking dish that will go in the oven. Preheat the oven to maximum temperature. Peel the potatoes, slice them into thin wedges, and put them in a bowl. Clean the celeriac, slice it 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 pan as the meat, and bake. Lower to 350°F after about 5 minutes, and then continue cooking for about an hour. Remove from the oven, plate, and serve hot. Tip: to decorate the serving dish, you can slice an untreated lemon to place all around. Since lamb loses more than half its weight once deboned, I calculate at least 12 oz per person for a serving. Did you like my recipe for Lamb Shoulder with Herbs and Celeriac? Follow me on my Facebook page to not miss any updates!!
