Lamb Shoulder Roast Rub at Lewis Holt blog

Lamb Shoulder Roast Rub. Rub the skin of the lamb shoulder with olive oil. Set aside to marinate at room temperature for 1 hour. Sprinkle over the oregano and cinnamon and season with plenty of salt and pepper. Preheat the oven to 220c/425f/gas 7 (200c fan). Rub all over with the salt, pepper, chopped herbs and olive oil. The salt and herb rub will permeate the lamb with a subtle flavour. Slash the fat side of. Put the lamb on a board. Break up the garlic bulb, then scatter in half of the unpeeled cloves. Preheat the oven to full whack. Nigel slater's slow roast shoulder of lamb is made with lamb, olive oil, anchovy fillets, rosemary, thyme, mixed greens, shelled peas,. Mix the rosemary, oil and paprika together and season. Lightly score the skin of the lamb. Spread the onions, lemon, garlic and herbs over the base of a large roasting tin, placing the garlic in the centre to make sure it is covered by the lamb. This is by far the best way to cook lamb.

Slow Roasted Lamb Shoulder
from diethood.com

Spread the onions, lemon, garlic and herbs over the base of a large roasting tin, placing the garlic in the centre to make sure it is covered by the lamb. Rub the skin of the lamb shoulder with olive oil. The salt and herb rub will permeate the lamb with a subtle flavour. This is by far the best way to cook lamb. Slash the fat side of. Set aside to marinate at room temperature for 1 hour. Put the lamb on a board. Mix the rosemary, oil and paprika together and season. Lightly score the skin of the lamb. Sprinkle over the oregano and cinnamon and season with plenty of salt and pepper.

Slow Roasted Lamb Shoulder

Lamb Shoulder Roast Rub This is by far the best way to cook lamb. Break up the garlic bulb, then scatter in half of the unpeeled cloves. Put the lamb on a board. Set aside to marinate at room temperature for 1 hour. Rub the skin of the lamb shoulder with olive oil. Rub all over with the salt, pepper, chopped herbs and olive oil. Slash the fat side of. Preheat the oven to 220c/425f/gas 7 (200c fan). Spread the onions, lemon, garlic and herbs over the base of a large roasting tin, placing the garlic in the centre to make sure it is covered by the lamb. This is by far the best way to cook lamb. Lightly score the skin of the lamb. Preheat the oven to full whack. Mix the rosemary, oil and paprika together and season. The salt and herb rub will permeate the lamb with a subtle flavour. Sprinkle over the oregano and cinnamon and season with plenty of salt and pepper. Nigel slater's slow roast shoulder of lamb is made with lamb, olive oil, anchovy fillets, rosemary, thyme, mixed greens, shelled peas,.

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