Nutritional Chart
Calories: 692 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 33 g
- 26 g
- 87 g
Ingredients Needed for Roasted Lamb Shoulder With Potatoes and Salad
3 garlic cloves
1 teaspoon lime zest
1 teaspoon fresh oregano leaves, chopped
1 teaspoon cinnamon
salt
pepper
2 rosemary sprigs, chopped
2 teaspoons of vegetable oil
1 pound lamb shoulder
½ cup lime juice
4 medium-sized potatoes, quartered
For the salad:
2 ounces of baby spinach
2 ounces of cherry tomato
1 red onion, sliced
½ cucumber, sliced
3 ounces of black olive, halved
1 tablespoon fresh parsley, chopped
salt
pepper
1 teaspoon red wine vinegar
2 teaspoons of vegetable oil
How to Make Roasted Lamb Shoulder With Potatoes and Salad
- Add the garlic, lemon zest, fresh oregano, cinnamon, some salt and pepper, rosemary, and vegetable oil to a grinding mortar. Crush them.
- Add the lamb meat into a bowl, cover it with the spicy mixture and pour over it the lime juice. Set aside.
- Line a baking tray with parchment paper, spread vegetable oil on it using a kitchen brush, and place the spiced lamb meat in there. Wrap it in the parchment paper and roast for 50 minutes at 400⁰F/200⁰C.
- Remove it from oven, unwrap it, add the potatoes around it and the remaining spicy mixture. Roast for 25 minutes at 360⁰F/180⁰C.
For the salad:
- Serve the lamb garnished with potatoes and salad.