Lamb shoulder with vegetables, low-fat cooked

Ingredients for 4 servings:

• 1 shoulder of lamb
• ½ bunch rosemary
• ½ bunch thyme
• 3 cloves garlic
• 1 shot of red wine
• 4 tomatoes
• 2 tbsp olive oil
• 2 tbsp honey
• 9 chestnuts
• ½ zucchini
• ½ eggplant(s)
• salt and pepper
• 4 sage leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 20 minutes

also suitable for other types of meat

Trim the meat if necessary. Then make a marinade with salt, pepper, olive oil, and honey and rub it into the meat. Cut the vegetables and garlic into pieces of any size. Place the meat on a baking sheet. Arrange the remaining ingredients, including the herbs and peeled chestnuts, around the meat, cover everything with a generous splash of red wine, and bake in the oven at 80-100°C for about 5 hours. Mine was very tender and juicy afterward. I recommend pasta or gnocchi as a side dish. You don’t really need a sauce, but if you’d like, you can simply drain the vegetables and their juices before the end of the cooking time and use them to make a delicious sauce.