Roasted suckling lamb shoulder with vegetables

40 min. Serves 2. Easy level. Lamb.


  • 1 shoulder of suckling lamb
  • 5 cloves of garlic
  • 100 ml of extra virgin olive oil
  • 2 sweet onions
  • 1 glass of white wine
  • 1 glass of water
  • Salt
  • Fresh rosemary
  • 5-6 potatoes


Prepare the mix by putting the fresh garlic and the chopped fresh rosemary in a mortar. Gradually add the olive oil until we have a homogeneous mixture.

Preheat the oven up and down at 250º C.

Meanwhile, peel and cut the onion into julienne strips.

Do the same with the potatoes and cut into julienne strips. Salt and set aside.

Salt the shoulder and place the chopped onion in the oven dish, the potatoes on top and then the meat. the meat. Drizzle with the sauce and bake in the oven at 180º C for 1 h 45 min / 2 h approximately.

The time will depend on each oven, once browned and when the meat has when the meat comes away from the bone, it means it’s ready.

Remove the meat from the oven and serve. We can reduce the sauce that remains on the tray after baking. baking. To finish, place it in a saucepan over a medium medium heat and let it reduce until it has the consistency you like.