Boneless lamb chop
Servings: 4
Equipment
- Cepeškrāsns un panna
Ingredients
- 1 boneless lamb chop
- 4 onions
- 3 carrots
- 0.5 half a celery root or stalk
- 2 bay leaves
- 250 ml white wine
- a little flour
Instructions
- Unpack the NEGANTIgardi boneless lamb shoulder, pat it dry, and let it come to room temperature for half an hour to an hour. This is very important, as it will make the cooked meat juicy. If you’re using a cut that has been flash-frozen, transfer it from the freezer to the refrigerator the day before to let it thaw, or soak it in cold water for two hours, then follow the same procedure as with fresh cuts. Thanks to flash-freezing technology, the meat will taste as if it were freshly cut.
- Preheat the oven to 210 degrees if using the convection setting (with a fan), or to 230 degrees if using the traditional setting (top and bottom heating elements).
- Place the vegetables (carrots, onions, and celery), cut into large pieces, in a baking dish; they should be in roughly equal proportions. Add the spices: rosemary, thyme, black and allspice, and bay leaves.
- Rub the lamb with salt and place it in a baking dish on top of the vegetables, with the fatty side facing up.
- Place the baking dish with the ingredients in the oven and bake for 20 minutes, until it's nicely browned
- Reduce the temperature to 140 degrees if using the convection setting, or to 160 degrees if using the traditional baking setting. Pour 250 ml of white wine into the baking dish and cover everything tightly with foil.
- Continue roasting for four to five hours. When the lamb shoulder is done, remove it from the roasting pan and place it in another one, cover with foil, and let it rest for 20 minutes. Add your choice of side dishes to the shoulder—whatever tastes best—for restaurant-quality food right in your own kitchen!
- You can add whatever you like to the porridge!
