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My recipe
Roasted lamb shoulder with honey and vegetables
Introduction
The honey brings a delicate flavour to the meat and vegetables. You can take any meat of your choice. I had a shoulder of lamb.
- 1,2 kg shoulder of lamb, trimmed
MARINADE
- 1 tsp coriander seeds
- 150 ml red wine
- 1 - 2 sprigs rosemary
- 2 bay leaves
- 2 cloves garlic
- 1 tsp paprika
- 1 tbsp coarse sea salt
- 3 shallots, chopped
- 1/2 tsp black pepper corns
- 2 medium-sized onions
- 3 cloves garlic
- 1 - 2 parsnips
- 2 - 3 carrots
- 1 tsp fresh rosemary
- 1 tsp fresh thyme
- 1 bay leaf
- 3 tbsp honey
- 400 ml water
- salt, black pepper, spices
- in a mortar crush the coriander, rosemary, pepper corns, bay leaves, salt, add the shallots. Rub the blend into the meat, drizzle with the red wine
- place the meat into a plastic bag and leave for 12 hours in a fridge
- peel and chop the vegetables
- in a pan seal the meat from all side, transfer to a roasting dish
- fry the vegetables, add to the meat, season with salt and pepper
- dissolve the honey in warm water and pour over the meat
- bake for 1,5-2 hours at 150C
- serve with rice or couscous.
THOUGHTS and IDEAS
You can take other vegetables - potatoes, sweet potatoes, kohlrabi, etc.
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