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
-
Season lamb with salt and pepper.
-
Sear on a hot pan with extra virgin olive oil, garlic and rosemary for 5 minutes each side.
-
Transfer the lamb on a roasting tray, add the rest of the ingredients and season.
-
Place in the oven at 160 C for 2 hours turning occasionally.
-
When the lamb is soft and tender, place on a serving plate with all the trimming and pour the sauce over it.
-
Serve hot.