Shoulder of lamb with myrtle
Recipe second for 4 people based on Lamb - cooking method oven.
Preparation:
Preparation: Saute the shoulder with the peeled garlic cloves. With a small knife, make six rather deep incisions on the meat. In each insert half a clove of garlic flavored with fine salt. Brush the meat with oil, add salt and pepper and place it in a pan with two tablespoons of oil. Sprinkle it with half wine and half myrtle liqueur and cook in the oven at 200 degrees for half an hour. Turn the shoulder, sprinkle it with the remaining wine and liqueur, drizzle with the sauce and cook for another half hour. Accompanying wines: Piave Raboso DOC, Sagrantino Di Montefalco DOCG, Cannonau Di Sardegna DOC.
Ingredients:
Ingredients: 1 Lamb Shoulder 1200 G - 1/2 Glass Dry White Wine - 3 Garlic Cloves - 1 Glass Myrtle - Olive Oil - Salt - Pepper
Chi è l'autore
Vini consigliati dal sommelier professionista
-
Morellino di Scansano DOCGDisponibile -
Cannonau di Sardegna DOCDisponibile -
Red Branko Venezia Giulia IGTDisponibile
