Shoulder of lamb in foil

Shoulder of lamb in foil
Yield: 1

Shoulder of lamb in foil

Shoulder of lamb in foil recipe

Request that the shopkeeper remove the pi & ugrave; possible the fatty parts of the shoulder. On top and bottom, season with salt and pepper. Make a big rectangle out of

Prep Time 10 minutes
Cook Time 50 minutes
Additional Time 10 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1 boneless shoulder of lamb of about 1 kg
  • 1 glass of dry white wine
  • 1/2 lemon
  • Laurel
  • parsley
  • chervil
  • Origan
  • oil
  • sale
  • pepe

Instructions

    1. Request that the shopkeeper remove as much of the fatty parts of the shoulder as possible.
    2. On top and bottom, season with salt and pepper. Brush a large rectangle of parchment paper with oil several times before placing the meat in the center.
    3. Except for the bay leaf, which must be left whole, sprinkle the surface with fresh chopped herbs.
    4. Fill the foil with the wine and lemon juice. Close the container carefully so that the liquid does not spill. Bake for an hour or more in a preheated oven at 200 ° C. Withdraw, then half-close
    5. the foil to remove some of the steam. Serve.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 533Total Fat 37gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 19gCholesterol 162mgSodium 122mgCarbohydrates 1gFiber 0gSugar 0gProtein 41g

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