Shoulder Of Lamb With Cinnamon

Preparation:

Preparation: Keep the butter at room temperature to make it soft like a cream, then add the cinnamon, stirring with a wooden spoon. Season the shoulders on both sides with salt and pepper, arrange them on the lightly oiled baking sheet and brush them with butter, on one side only. Bake in the oven, preheated to 220 degrees, for about 20 minutes: a golden crust should form. Then reduce to 180 degrees, sprinkle with a part of the hot wine and continue cooking for another 35-40 minutes. If the meat gets too dark, cover it with a sheet of parchment paper, and if the liquid tends to dry out, add more wine. When cooked, cover the shoulders with aluminum foil and leave to rest for 10 minutes out of the oven. Serve piping hot with the cooking juices filtered separately.