Lamb Shoulder With New Potato Salad







A recipe allowed in a diet.

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.

Nutritional Chart

Calories: 408 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 33 g
  • 14 g
  • 38 g

Ingredients Needed for Lamb Shoulder With New Potato Salad

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

How to Make Lamb Shoulder With New Potato Salad

  1. 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. Place the lamb shoulder on the work surface. Season with lemon zest and salt and rub in.
  3. Transfer to a baking pan, add the cherry tomatoes and season with salt and pepper. Bake for 15 minutes at 400⁰F/200⁰C.
  4. 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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