כתף טלה בתנור
Serves 1
Directions
- 1Preheat the oven to 150 degrees Celsius, turbo mode.
- 2Preheat the oven to 150 degrees Celsius, turbo mode.
- 3Preheat the oven to 150 degrees Celsius, turbo mode.
- 4Using a small, sharp knife, make holes in the lamb shoulder according to the number of garlic cloves you have.
- 5Using a small, sharp knife, make holes in the lamb shoulder according to the number of garlic cloves you have.
- 6Using a small, sharp knife, make holes in the lamb shoulder according to the number of garlic cloves you have.
- 7Insert the garlic cloves deep into the lamb.
- 8Insert the garlic cloves deep into the lamb.
- 9Insert the garlic cloves deep into the lamb.
- 10Transfer the lamb shoulder to a surface lined with 2 baking papers under aluminum foil.
- 11Transfer the lamb shoulder to a surface lined with 2 baking papers under aluminum foil.
- 12Transfer the lamb shoulder to a surface lined with 2 baking papers under aluminum foil.
- 13In a bowl, mix the mustard and soy sauce and spread evenly on both sides of the lamb shoulder.
- 14In a bowl, mix the mustard and soy sauce and spread evenly on both sides of the lamb shoulder.
- 15In a bowl, mix the mustard and soy sauce and spread evenly on both sides of the lamb shoulder.
- 16Sprinkle the coarse salt and ground pepper evenly, place the rosemary leaves and wrap well with the help of 2 additional baking papers and double aluminum foil.
- 17Sprinkle the coarse salt and ground pepper evenly, place the rosemary leaves and wrap well with the help of 2 additional baking papers and double aluminum foil.
- 18Sprinkle the coarse salt and ground pepper evenly, place the rosemary leaves and wrap well with the help of 2 additional baking papers and double aluminum foil.
- 19Put in the oven for exactly 5 hours.
- 20Put in the oven for exactly 5 hours.
- 21Put in the oven for exactly 5 hours.
- 22About two hours before the shoulder comes out of the oven, start working on the vegetables.
- 23About two hours before the shoulder comes out of the oven, start working on the vegetables.
- 24About two hours before the shoulder comes out of the oven, start working on the vegetables.
- 25In a pot with cold water, place the potatoes and salt and bring to a boil - count 40 minutes from the moment of boiling.
- 26In a pot with cold water, place the potatoes and salt and bring to a boil - count 40 minutes from the moment of boiling.
- 27In a pot with cold water, place the potatoes and salt and bring to a boil - count 40 minutes from the moment of boiling.
- 28Drain the water and transfer the potatoes to a baking sheet lined with baking paper.
- 29Drain the water and transfer the potatoes to a baking sheet lined with baking paper.
- 30Drain the water and transfer the potatoes to a baking sheet lined with baking paper.
- 31Add sweet potato wedges, onion quarters, pour in the olive oil, season with salt and pepper evenly.
- 32Add sweet potato wedges, onion quarters, pour in the olive oil, season with salt and pepper evenly.
- 33Add sweet potato wedges, onion quarters, pour in the olive oil, season with salt and pepper evenly.
- 34Place thyme sprigs and rosemary leaves and put in the oven in the last hour together with the lamb shoulder in the highest part of the oven.
- 35Place thyme sprigs and rosemary leaves and put in the oven in the last hour together with the lamb shoulder in the highest part of the oven.
- 36Place thyme sprigs and rosemary leaves and put in the oven in the last hour together with the lamb shoulder in the highest part of the oven.
- 37After an hour in the oven and a total of 5 hours of the lamb shoulder - take out of the oven.
- 38After an hour in the oven and a total of 5 hours of the lamb shoulder - take out of the oven.
- 39After an hour in the oven and a total of 5 hours of the lamb shoulder - take out of the oven.
- 40Raise the degrees to 200 degrees.
- 41Raise the degrees to 200 degrees.
- 42Raise the degrees to 200 degrees.
- 43Place the lamb on the vegetables and spread all the vegetables with the lamb juices.
- 44Place the lamb on the vegetables and spread all the vegetables with the lamb juices.
- 45Place the lamb on the vegetables and spread all the vegetables with the lamb juices.
- 46As soon as the oven reaches 200 degrees, put the tray in for exactly 10 minutes and no more.
- 47As soon as the oven reaches 200 degrees, put the tray in for exactly 10 minutes and no more.
- 48As soon as the oven reaches 200 degrees, put the tray in for exactly 10 minutes and no more.
- 49Ready! Take out of the oven to rest for 10 minutes and serve.
- 50Ready! Take out of the oven to rest for 10 minutes and serve.
- 51Ready! Take out of the oven to rest for 10 minutes and serve.
- 52It can be served as is to the center of the table or disassembled and served as pulled meat.
- 53It can be served as is to the center of the table or disassembled and served as pulled meat.
- 54It can be served as is to the center of the table or disassembled and served as pulled meat.
Ingredients
- 2.5 קילו כתף טלה טרי
- 2.5 קילו כתף טלה טרי
- 2.5 קילו כתף טלה טרי
- 1 ראש שום
- 1 ראש שום
- 1 ראש שום
- 30 גרם כף גדושה חרדל גרגירים
- 30 גרם כף גדושה חרדל גרגירים
- 30 גרם כף גדושה חרדל גרגירים
- 25 גרם כף חרדל חלק
- 25 גרם כף חרדל חלק
- 25 גרם כף חרדל חלק
- 22 גרם כפות סויה
- 22 גרם כפות סויה
- 22 גרם כפות סויה
- 28 גרם כף גדושה מלח ים
- 28 גרם כף גדושה מלח ים
- 28 גרם כף גדושה מלח ים
- 22 גרם כף פלפל שחור גרוס
- 22 גרם כף פלפל שחור גרוס
- 22 גרם כף פלפל שחור גרוס
- 2 ענפי רוזמרין טרי
- 2 ענפי רוזמרין טרי
- 2 ענפי רוזמרין טרי
- 1.5 קילו שקית תפוח אדמה בייבי + כפית מלח דק
- 1.5 קילו שקית תפוח אדמה בייבי + כפית מלח דק
- 1.5 קילו שקית תפוח אדמה בייבי + כפית מלח דק
- 600 גרם בטטה גדולה
- 600 גרם בטטה גדולה
- 600 גרם בטטה גדולה
- 500 גרם בצל לבן
- 500 גרם בצל לבן
- 500 גרם בצל לבן
- 45 גרם כפות שמן זית
- 45 גרם כפות שמן זית
- 45 גרם כפות שמן זית
- 25 גרם כף מלח
- 25 גרם כף מלח
- 25 גרם כף מלח
- 8 גרם כפית פלפל שחור
- 8 גרם כפית פלפל שחור
- 8 גרם כפית פלפל שחור
- 6 ענפי טימין
- 6 ענפי טימין
- 6 ענפי טימין
- 1 ענף רוזמרין
- 1 ענף רוזמרין
- 1 ענף רוזמרין
Tips
- For those who keep Shabbat and holidays - the recipe should be prepared in advance as written in its entirety and heated on the hotplate for at least an hour before the meal, with the dish covered and not exposed.
- The same recipe can be prepared with a lamb shank - note that if the weight of the cut is between 3 kg and 4 kg, the marinade, garlic, spices and rosemary should also be doubled and two more hours should be added in the oven (7 hours total, wrapped)