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Lamb Shoulder with New Potato Salad

The lamb shoulder is tender enough to be baked at higher temperatures and get its juices sealed. Rubbing in salt also helps. Besides that, flavoring the lamb meat is always an excellent idea, so let’s add lemon zest to the rub and cherry tomatoes into the pan. But you’re not done until you serve this with new potato and baby spinach salad.
Features:
The lamb shoulder is tender enough to be baked at higher temperatures and get its juices sealed. Rubbing in salt also helps. Besides that, flavoring the lamb meat is always an excellent idea, so let’s add lemon zest to the rub and cherry tomatoes into the pan. But you’re not done until you serve this with new potato and baby spinach salad.

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Ingredients

salt
14 ounces of new potatoes
10 ounces of lamb shoulder
1 teaspoon lemon zest
5 ounces of cherry tomato
pepper
1 cup baby spinach
1 teaspoon olive oil

Ingredients

Steps

1
Done

Fill a pot halfway with water, salt it and heat it. Add the new potatoes and boil for 15-20 minutes or until tender.

2
Done

Place the lamb shoulder on the work surface. Season with lemon zest and salt and rub in.

3
Done

Transfer to a baking pan, add the cherry tomatoes and season with salt and pepper. Bake for 15 minutes at 400⁰F/200⁰C.

4
Done

Smash the cooked potatoes and add them to a roomy bowl with the baby spinach. Season with salt and mix until even.

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Nutritional Chart

408 kcal
Calories
33 g
Protein
14 g
Fat
38 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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