- lamb shoulder 1.2-1.5 kg
- olive oil to taste
- salt to taste
- pepper to taste
- bulbs 2 pcs.
- carrots 2 pcs.
- garlic 1 head
- rosemary 1 bunch
- Main Ingredients: Lamb, Onion, Carrot, Garlic
Peel and cut the carrots in 4-5 parts. Peel and cut each onion into 4 parts. Put the chopped onions and carrots, several sprigs of rosemary and garlic cloves into the baking dish.
On both sides, rub the lamb leg with salt and pepper and olive oil. On the upper side of the shoulder blade, make several cuts and insert pieces of garlic cloves there. Cut the rosemary stalk into small pieces and insert into the same holes on top of the garlic.
Preheat the oven to 220 ° C. Cover the baking dish with foil in 2 layers and put in the oven. Reduce temperature to 180 degrees and bake for 3 hours. Remove foil. Increase the temperature to 220 degrees and turn on the convention mode. Bake for 20-25 minutes. Allow to cool slightly and remove pieces of rosemary branches.
Mashed onions, carrots, garlic with mashed juice during baking, mashed in a blender and serve with meat.