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Lamb shoulder from the Roman pot

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Ingredients for 4 servings:

  • 1 lamb shoulder(s), with bone, approx. 1.1 kg
  • 3 bell pepper(s), red
  • 2 onions, sliced
  • 200 ml jus (lamb jus)
  • 1 tsp, heaped garlic, dried
  • 3 tbsp olive oil
  • 4 sprigs rosemary
  • pepper, black

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 20 minutes

with onions and peppers

Soak the Römertopf overnight. Preheat the oven to 170°C (350°F). Roughly chop the peppers and onions and place them in the Römertopf. Finely chop the rosemary needles and mix with the oil and garlic. Brush the lamb shoulder with the spice mixture and place it on top of the vegetables. Add the lamb jus. Close the Römertopf and place it in the oven for about 3 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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