Herb Lamb

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
4 5
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 4
  • 1/2 bunch flat leaf parsley
  • 1 small pot of coriander
  • 1 Organic Lemon
  • 2 Garlic cloves
  • 3 Shallots
  • 1 kg Boneless shoulder of lamb
  • 20 g clarified butter
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 750-1000 ml Vegetable broth

Directions

  1. 1

    Wash parsley and coriander, shake dry and chop finely. Wash lemon and grate dry. Peel half of the peel in zests, grate the rest of the peel thinly. Cut lemon in half and squeeze juice from 1/2 lemon. Peel garlic and chop finely. Peel and finely dice shallots

  2. 2

    Cut the meat into pieces. Heat clarified butter in a roaster. Stir-fry the meat for 6-8 minutes. Season with salt and pepper. Add garlic and shallots, fry briefly and deglaze with broth. Add lemon juice and grated zest. Cover and stir occasionally. Let simmer for about 1 1/2 hour. Add 3/4 of the herbs about 15 minutes before the end of the cooking time and continue cooking

  3. 3

    Season meat with salt and pepper again and arrange on a plate. Sprinkle with remaining herbs and lemon zests and serve immediately. Bread tastes good with it

Nutrition Facts

KCAL
800 kcal
CARBS
5 g
FATS
68 g
PROTEINS
40 g

Categories & Tags

Main Dishes