Lamb shoulder with herbs


  • 1 bunch of parsley
  • 1/2 bunch of mint

  • 8 degermed garlic cloves

  • 4 tablespoon(s) of olive oil

  • 2 sprigs of rosemary
  • 1 boneless shoulder of lamb
  • 1 kg of small new potatoes

  • 1 head of garlic salt, pepper

  • the sauce

  • 1 clove of garlic

  • 2 handfuls of parsley

  • 2 handfuls of mint
  • 1 tablespoon(s) red wine vinegar

  • 10 cl of sunflower oil
  • 1 teaspoon(s) of honey


  1. Chop a bunch of parsley and ½ bunch of mint. Mix with 8 crushed degermed garlic cloves, salt, pepper and 4 tbsp. tablespoon of olive oil. Arrange this mixture with 2 sprigs of rosemary in the center of a boneless lamb shoulder. Close it and tie it up. Place 1 kg of small new potatoes and the cloves of a head of garlic in a dish, add the shoulder, drizzle with olive oil and bake for 35 min at 210° C /th.7.

  2. Turn the meat once halfway through cooking. Turn off the oven, wrap the meat in foil and let rest.

  3. Prepare the sauce by mixing 1 clove of garlic, 2 handfuls of parsley and 2 handfuls of chopped mint, 1 tbsp. tablespoons of red wine vinegar, 10 cl of sunflower oil, salt, pepper and 1 tbsp. teaspoon of honey.

  4. Serve the sliced ​​meat with the potatoes and sauce.

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