Baked Lamb with Herbs and Peppers

Slow-baked lamb shoulder stuffed with herb paste and roasted peppers, served with seasoned root vegetables and a red wine gravy.

Healthy Dinner Lamb Herbs Roast

Estimated Nutrition

Calories

1062.6

kcal / serving

4250.2 kcal total

Carbs

39g

per serving

155.8 g total

Fat

71.4g

per serving

285.4 g total

Protein

60.1g

per serving

240.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Flour

Dairy

Butter

Fruits

piece

Lemon

Slices

Liquids

100

Red Wine

To taste

Meat

piece

Lamb Shoulder

Boned with knuckle left in

NutsSeeds

bunch

Rosemary

Mixed with other herbs

bunch

Oregano

Mixed with other herbs

bunch

Thyme

Mixed with other herbs

bunch

Marjoram

Mixed with other herbs

bulb

Garlic

Fat bulbs

Sea Salt

To taste

Black Peppercorns

To taste

OilsFats

Olive Oil

Vegetables

piece

Red Pepper

Sliced

500

New Potatoes

piece

Carrot

piece

Parsnip

Method

Preheat the oven to 220°C.

Pound herbs, garlic, olive oil, salt, and peppercorns in a mortar to form a coarse paste.

Lay the lamb skin side down and slash the meat deeply.

Rub the herb paste into the cuts and lay sliced peppers on top.

Roll the lamb, tie with string, and wrap tightly in three or four layers of foil.

Bake the lamb for 1½ hours.

After 30 minutes, place potatoes, parsnips, carrots, garlic, lemon, and herbs on foil.

Season the vegetables, seal the foil bag, and bake with the lamb for the remaining hour.

Mix the juices from the lamb foil with flour, butter, and red wine to create a whisked gravy.