Roast lamb with wine

Name: Roast lamb with wine
Ingredients: 1 kg bone-in lamb shoulder cut into pieces; 10 g chopped aromatic herbs; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon sweet paprika; 1/4 teaspoon ground ginger; 5 stalks green garlic; 300 ml dry white wine or red wine; 50 ml water plus 50 ml for topping up if needed

Meat - Roast lamb with wine by Geta F. - Recipia

Roast lamb with wine is cooked in the oven for 60-70 minutes with green garlic and herbs. Serve it at Easter or for Sunday lunch, browned on both sides, with green salad or potatoes alongside. I choose pieces with a thin layer of fat to keep the roast juicy after its time in the oven. Prep: 15 minutes. Cook: 60-70 minutes. Total time: 75-85 minutes. Servings: 4. Approximately 450 kcal and 36 g protein per serving.

Ingredients

1 kg bone-in lamb shoulder cut into pieces
10 g chopped aromatic herbs
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon sweet paprika
1/4 teaspoon ground ginger
5 stalks green garlic
300 ml dry white wine or red wine
50 ml water plus 50 ml for topping up if needed

Preparation

1. Preheat the oven to 190°C. Sprinkle the herbs, salt, pepper, sweet paprika and ginger into the roasting pan. Toss the lamb pieces in the mixture until they are coated on all sides. 2. Slice the green garlic into rounds and add it to the pan. Pour in the wine and 50 ml of water. 3. Roast for 60-70 minutes, turning the meat from time to time, until browned on both sides and tender. If the liquid in the pan reduces too much, add 50 ml of water at a time.

Notes

You can use dry white wine or red wine; for an alcohol-free version, replace the 300 ml with 300 ml of vegetable stock. Serve with green salad or potatoes if you want a more substantial meal. Pieces that are similar in size cook more evenly, and bone-in pieces may need the full cooking time. I time the start of cooking to suit the mealtime, since the pan needs time in the oven. The pace is similar to a tray-baked chicken roast, but the size of the lamb pieces matters more. If the green garlic stalks are thick, slice them lengthwise before cutting them into rounds. The cooked roast keeps in the fridge for up to 3 days.