Saffron Lamb Shoulder
Serving 4, Prep time 2 Hours
INGREDIENTS:
- 1 Gram Saffron ground before you are ready to use
- Garlic 2 cloves, finely chopped
- Lemon zest 1 tsp
- Olive oil
- Lamb 4 small knuckles, ready to cook
- Potato 700 g, waxy, peeled and cut into wedges
- Lemon 2, unwaxed, cut into wedges
- Stock 150 - 200 ml, lamb
- White wine 100 ml, dry
- Parsley leaves, to garnish
PREPARATION
Stir together the garlic, lemon zest and 4 tbsp oil. add salt and pepper and massage onto the meat. Marinate for about 2 hours.
Heat the oven to 180°C (160°C in a fan oven).
Set the meat in a roasting dish and roast for around 2 hours, rotating seldom.
After one hour, add the potatoes, lemons, stock and the wine.
Stir in the saffron and add if needed add more salt and pepper.
Serve garnished with parsley.
Heat the oven to 180°C (160°C in a fan oven).
Set the meat in a roasting dish and roast for around 2 hours, rotating seldom.
After one hour, add the potatoes, lemons, stock and the wine.
Stir in the saffron and add if needed add more salt and pepper.
Serve garnished with parsley.