Medium

Orange-roasted lamb shoulder with salad

Name: Orange-roasted lamb shoulder with salad
Prep time: 20 min
Cook time: 160 min
Total time: 180 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 1200 g Lamb shoulder (estimated edible meat; 2 small shoulders, about 2 kg bone-in); 250 g Orange juice; 2 g Orange (finely grated zest only, no white pith); 18 g Garlic; 100 g Lettuce (washed and dried); 80 g Spring Onion; 30 g Honey; 200 ml White wine; 150 ml Water; 35 g Extra virgin olive oil (20 g roast and 15 g salad); 15 ml Vinegar; 2 g Rosemary; 3 g Parsley; 3 g Salt (to taste)

Total time180 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Rating Not yet rated

Slow-roasted lamb with orange, garlic and rosemary, accompanied by a simple fresh salad.

20 minprep

160 mincooking

4servings

3.512 kcalwhole recipe

878 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 180 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Omnivorous Main course More than 2 hours Home-style

Gluten-free and 8 more Indicative dietary requirements

View full classification 24 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-free

Dish type

Main course

Meal

LunchDinner

Preparation

Baking

Appliances

OvenFrying pan

Cuisine

Home-styleSpanish

Season

All year round

Occasion

WeekendFor guests

Nutrition

High in proteinHigh in vitamin C

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

More than 2 hours

What you need

Ingredients

Lamb shoulder estimated edible meat; 2 small shoulders, about 2 kg bone-in 1200 g
Orange juice 250 g
Orange finely grated zest only, no white pith 2 g
Garlic 18 g
Lettuce washed and dried 100 g
Spring Onion 80 g
Honey 30 g
White wine 200 ml
Water 150 ml
Extra virgin olive oil 20 g roast and 15 g salad 35 g
Vinegar 15 ml
Rosemary 2 g
Parsley 3 g
Salt to taste 3 g

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Let’s get cooking

Method

Preheat the oven to 180°C. Place the lamb shoulders in a deep roasting dish, season with salt and rub with 20 g oil and crushed garlic.
Mix the orange juice, orange zest, honey, white wine and water. Pour around the meat, add the rosemary and cover the dish tightly. Roast for 2 hours, basting halfway and adding a little hot water if the base dries out.
Uncover and roast for another 20–30 minutes until golden and the meat separates easily from the bone. Remove the lamb and rest for 10 minutes. Strain the juices into a frying pan and reduce for 5 minutes; skim surface fat.
Tear the lettuce and thinly slice the spring onion. Dress just before serving with the vinegar, remaining 15 g oil and salt. Serve the lamb with its sauce, salad and chopped parsley.