Preheat the oven to 180 ºC. Mix the extra-virgin olive oil, white wine and rosemary together in a bowl. Chop the cloves of garlic in half and arrange on an oven tray together with the chopped onion. Add the lamb shoulder and drizzle the olive oil, white wine and rosemary mixture on top.
Roast for about 3 hours at 160 ºC and then for about 30 minutes at 220 ºC to crisp it up. Leave to rest for at least 20 minutes before serving.
Recipes
EASTER RECIPE: Mouthwatering roast lamb
Ingredients
- 1.5 kg lamb shoulder (on the bone)
- 3 spoonfuls of Borges extra-virgin olive oil
- 1 glass of white wine
- 2 medium-sized onion
- 2 cloves of garlic
- Salt and pepper
- A sprig of rosemary
Step by step
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Step 1