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Roasted Lamb Shoulder


Roasted Lamb Shoulder Recipe

Ingredients:
  • 6-pound lamb shoulder, cut by butcher into 4 very thick chops, about 1½ pounds each
  • 2 celery ribs, cut in 1-inch chunks (about 2 cups)
  • 2 medium carrots, cut in 1-inch chunks (about 2 cups)
  • 2 medium onions, cut in large chunks (about 3 cups)
  • 3-inch piece cinnamon stick
  • 6 garlic cloves, crushed and peeled
  • 4 small branches fresh rosemary
  • 8 fresh sage leaves
  • ½ teaspoon coarsely ground black pepper
  • 1 teaspoon coarse sea salt or kosher salt, or more to taste
  • 2 cups dry white wine
  • 1/3 cup red wine vinegar
  • ½ cup extra virgin olive oil
  • 3 cups light stock (chicken, turkey, or vegetable broth), or more if needed
  • A large, heavy-duty roasting pan, 17-by-20-inches preferred
  • Aluminum foil
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 1406kcal (70%)
Total Fat 106g (164%)
Saturated Fat 40g (202%)
Cholesterol 318mg (106%)
Total Carbohydrate 15g
Dietary Fiber 2g
Sugars 4g
Protein 80g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

34.8077773574


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