Roasted Lamb Shoulder with Cumin and Minted Potatoes

Main Dishes | Kazakhstani cuisine

⏳ Time

2 hours 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Roasted lamb shoulder with cumin and minted potatoes

Ingredients

Lamb Shoulder - 4 lbs
Potato - 2 lbs
Garlic - 6 heads
Butter - 7.1 oz
Olive Oil - 3 fl oz
Unrefined Sunflower Oil - 0 fl oz
Dry White Wine - 3 fl oz
Mint - 3.5 oz
Ground Cumin - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Combine olive oil, dry white wine, cumin, and mint stems (set the leaves aside for the mashed potatoes), along with a pinch of salt and pepper. Marinate the lamb shoulder and let it sit for eight hours.

Step 2

Dry the meat with a towel, heat the pan, and sear it on all sides in vegetable oil until a crust forms. Now, wrap the lamb shoulder along with the halved heads of garlic in foil and place it in the oven preheated to 266°F for two hours.

Step 3

While the shoulder is baking, boil the peeled potatoes in salted water. Then mash them, stir in some butter, and mix the puree with finely chopped mint leaves. Serve with the cooked lamb and roasted garlic.