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Easter recipe: Mouthwatering roast lamb

240 min


2 persons




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Roast lamb on a tray


  • 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

Extra Virgin Olive Oil

Step by step

  1. Step 1

    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.

  2. Step 2

    Add the lamb shoulder and drizzle the olive oil, white wine and rosemary mixture on top.

  3. Step 3

    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.

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