Lamb shoulder for the fest

During the winter holidays and vacation you can invite your friends for dinner. You can impress your friends if you’ll try to cook lamb shoulder.

In the morning go to the market or shop, where meat is sold.

The seller will choose you a wonderful shoulder. It is better to ask the seller to divide shoulder into two parts, because the whole shoulder is too big for your container for baking. Firstly the shoulder is prepared on the stove top, and then in the oven, so you’d better use a pan with metal handles, so it can be easily put in the oven.

Another variant: at first cook in a deep frying pan, then put a shoulder into a big glass pan.

Here is a list of all ingredients we need.

 

For the marinade:

1 bunch rosemary (about 10 sprigs)

1 bunch mint

Balsamic vinegar 25 ml

Olive oil 50 ml

 

For cooking:

2 large onions

2 large carrots

5 cloves of garlic

1 liter tomatoes in juice

1 tsp saffron powder

Refined oil

A mixture of peppers

 

 

Firstly marinade the shoulder. Take a deep vessel and put the two parts of shoulder in it. Chop mint and rosemary, crush garlic cloves with a knife. Coat a shoulder with oil and vinegar, rub with herbs and put it in the refrigerator for 2-3 hours.

So after that let’s begin our action.

Clean and cut onions and carrots coarsely, peel the tomatoes. Dissolve a tablespoon of saffron powder in 1 liter of warm boiled water.

 

Put butter on a pan, then warm up the pan, fry the shoulder on all sides until a good crust appears. We fry the shoulder in order to keep all the juices inside the meat.

 

 

Then put onions (they give flavor), after 10 minutes make medium heat, add carrots and crushed garlic and simmer all this for 10 minutes.

 

 

Add 1 tbsp of salt, sprinkle with pepper. Pour saffron water. Close the lid and stew it for 40 minutes over low heat.

 

 

Then add tomatoes and simmer for another 20 minutes.

 

 

After that put it in a preheated to 100 degrees oven for 2 hours.

 

If the guests hadn’t come by the time of readiness, it’s better to leave the shoulder in the oven to prevent the thickness.

 

Put the shoulder on the plates; pour sauce of carrots and tomatoes on it.

 

 

This dish tastes well with couscous or bulgur – cereal from specially treated wheat. Cook it according to instructions on package. Add butter and finely chopped parsley into the cereal. Couscous goes well with ready-made meat and sauce. But! Couscous can be always replaced by the usual boiled buckwheat.

 

Pour Borjomi into glasses; wish a good health and good appetite!

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