Ingredients
- 1 kg boneless lamb shoulder
- 150 g sugar
- 90 g sliced bacon
- lemon thyme
- fresh mint
- garlic
- lemon
- butter
- tomato concentrate
- White wine
- salt
- pepper
- extra virgin olive oil
For the lemon and mint lamb shoulder recipe, bring the sugar to the boil with 300 g of water, obtaining a syrup. Remove the white part of the zest of 1 lemon and cut it into slices. Place them in a small saucepan with cold water and bring to a boil, then drain. Repeat the operation three more times, always changing the water. Finally add the rinds in the syrup, bring to a boil, lower the heat and simmer for 10 minutes. Drain the peel and keep them aside. Open the lamb shoulder as a wallet and spread it in a uniform layer, leaving the fatter part down. Season with salt and pepper, cover with the slices of bacon and spread lemon thyme leaves, lemon peel and mint leaves on top. Roll up the meat and tie it with the kitchen twine like a roast. Brown it over low heat in a pan with a knob of butter, 2 tablespoons of oil, 1 clove of garlic, turning it continuously for 10-15 minutes, until it is golden brown on the whole surface. Deglaze with 600 g of wine, add teaspoon of tomato paste and mix. Transfer everything to an ovenproof dish and bake at 180 ° C for 2 hours and 15 minutes.
