Shoulder of lamb baked in foil
Recipe second for 6 people based on Lamb - cooking method oven.
Preparation:
Preparation: Ask the shopkeeper to remove as much fat from the shoulder as possible. Salt and pepper above and below. Take a large rectangle of baking paper, brush it several times with oil and place the meat in the centre. Sprinkle the surface with the chopped fresh herbs with the exception of the bay leaf which should be left whole. Pour the wine and lemon juice into the foil. Close carefully so that the liquid does not escape. Bake in a preheated oven at 200 degrees for an hour or more. Remove, open the packet ajar to eliminate some steam. Serve. Accompanying wines: Dolcetto Di Diano d'Alba DOC, Grave Del Friuli Refosco dal peduncolo rosso DOC, Nardò Rosso DOC.
Ingredients:
Ingredients: 1 Boneless Shoulder Of 1000 G - 1 Glass Dry White Wine - 1/2 Lemon - Bay Leaf - Parsley - Chervil - Oregano - Olive Oil - Salt - Pepper
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