John Myers
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Mediterranean Shoulder Roast
The perfect mediterranean shoulder roast recipe with a picture and simple step-by-step instructions.
Spices
- 2 piece Red pointed peppers
- 1 bunch Spring onions fresh
- 5 Toes Garlic
- 2 piece Lime
- 2 piece Pepper and salt
- 2 piece Some mugwort
- 2 piece Some savory
- 50 ml. Sweet shadow vinegar mix from my KB
alternatively dark balsamic vinegar
- 2 tablespoon Beet syrup
- 250 ml Roast stock from my KB
alternatively finished from the glass
- 50 g Butter
- Some flour to tie in the sauce if necessary
as a finisher
- Lime zest
Miscellaneous
- Clarified butter for frying
- Some fresh herbs if they are seasonally available
- Possibly fresh chilli (alternatively dried)
- Some sherry bruit to refine the sauce
- Melt the clarified butter in a large roasting pan. Wash the shoulder roast with kitchen paper and place in the hot lard. Sear it on all sides. Now add the garlic cloves if desired. Only now is the piece of meat seasoned.
- Cut the spring onion and pointed pepper into rings and add. Roast nicely and then deglaze with the meat stock. Let the lid stew for 45 minutes. The choice of side dishes is prepared during this braising time. I opted for boiled potatoes and salad.
- When the braising time is over, take out the piece of meat and put 1-2 cups of water in the roaster. Bring to the boil and then set with ice-cold butter and sherry. If the sauce is too thin, rework with a little mixed flour. Arrange the plate and sprinkle with the lime zest as a finish.
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