Lamb meat is loved and cooked in many countries, and in many national cuisines this meat takes pride of place. To make the lamb tasty and juicy, every housewife needs to know and follow some secrets and rules.
It is necessary
- -1.5 kg lamb shoulder
- -2 tbsp vegetable oil, salt, pepper
- -2 packets of chamomile tea
- -2 kg of young potatoes
- -1 onion
- -10 sprigs of thyme
- -0.5 L of hot chicken broth
Instructions
Step 1
Heat the oven to a temperature of 220 degrees. Wash and peel the potatoes, cut them into slices. Place the young potatoes in a baking dish in layers, alternating with onions and thyme.
Step 2
Season with salt and pepper and cover with hot broth. Place a roasting rack on top. Prepare the marinade by placing the tea bag chamomile in a bowl, mix it with thyme, pepper and salt, olive oil and stir.
Step 3
Rub a shoulder of lamb with chamomile marinade and place on a wire rack over a potato dish. Wrap everything in foil and place in a preheated oven and bake.
Step 4
After an hour, unfold the foil and continue baking the meat for 40-45 minutes. At the end of the time, put the lamb on a dish, covered with foil for 20 minutes, and leave the potatoes in the oven turned off for now. Then cut the meat into slices and serve with the potatoes.
