Serves 1
Directions
- 1Preheat the oven to 150 degrees Celsius, turbo mode.
- 2Using a small, sharp knife, make holes in the lamb shoulder according to the number of garlic cloves you have.
- 3Insert the garlic cloves deep into the lamb.
- 4Transfer the lamb shoulder to a surface lined with 2 baking papers under aluminum foil.
- 5In a bowl, mix the mustard and soy sauce and spread evenly on both sides of the lamb shoulder.
- 6Sprinkle 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.
- 7Put in the oven for exactly 5 hours.
- 8About two hours before the shoulder comes out of the oven, start working on the vegetables.
- 9In a pot with cold water, place the potatoes and salt and bring to a boil - count 40 minutes from the moment of boiling.
- 10Drain the water and transfer the potatoes to a baking sheet lined with baking paper.
- 11Add sweet potato wedges, onion quarters, pour in the olive oil, season with salt and pepper evenly.
- 12Place 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.
- 13After an hour in the oven and a total of 5 hours of the lamb shoulder - take out of the oven.
- 14Raise the degrees to 200 degrees.
- 15Place the lamb on the vegetables and spread all the vegetables with the lamb juices.
- 16As soon as the oven reaches 200 degrees, put the tray in for exactly 10 minutes and no more.
- 17Ready! Take out of the oven to rest for 10 minutes and serve.
- 18It 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
- 1 ראש שום
- 30 גרם כף גדושה חרדל גרגירים
- 25 גרם כף חרדל חלק
- 22 גרם כפות סויה
- 28 גרם כף גדושה מלח ים
- 22 גרם כף פלפל שחור גרוס
- 2 ענפי רוזמרין טרי
- 1.5 קילו שקית תפוח אדמה בייבי + כפית מלח דק
- 600 גרם בטטה גדולה
- 500 גרם בצל לבן
- 45 גרם כפות שמן זית
- 25 גרם כף מלח
- 8 גרם כפית פלפל שחור
- 6 ענפי טימין
- 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)
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