Lamb Shoulder in Double Marinade
Main Dishes | Author's cuisine
⏳ Time
3 hours + 15 hours
🥕 Ingredients
14
🍽️ Servings
8
Description
Lamb Shoulder in Double Marinade
Ingredients
- Lamb Shoulder - 4 lbs
- Turnips - 4 pieces
- Celery stalk - 4 pieces
- Onion - 28.2 oz
- Black Cumin (Cumin) - 1.1 oz
- Mild Chili Spice - 0.7 oz
- Tomatoes - 21.2 oz
- Raspberry leaves - 4 lbs
- Lingonberry - 14.1 oz
- Cranberry - 7.1 oz
- Vegetable Oil - 2 tablespoons
- Sugar - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 10
Serve the dish hot, with roasted vegetables and fresh herbs.
Step 2
Rub the shoulder with salt and black pepper, then refrigerate for 30 minutes.
Step 3
Chop the onion and mash it with the tomatoes into a puree. Add cumin and finely chopped chili.
Step 4
Submerge the meat in the vegetable marinade, coat well on all sides, and leave in the refrigerator for 12 hours.
Step 5
Prepare the berry marinade: puree the raspberries, lingonberries, and cranberries, then add salt, sugar (to taste), and vegetable oil.
Step 6
Remove the meat from the vegetable marinade, pat dry, then immerse in the berry marinade for 3 hours.
Step 7
Place the shoulder on a sheet of parchment paper, surround it with sliced carrots and celery, wrap it up, and then cover with foil.
Step 8
Put it in a preheated oven at 180–392°F and bake for 2.5–3 hours.
Step 9
For a softer, braised meat, leave it in the oven for an additional 40–50 minutes.
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