Ingredients
- 1.2 kg of lamb shoulder in pieces
- 4 medium potatoes
- 1 onion
- 4 garlic cloves
- 150 g of white wine
- 200 g of meat stock
- 1 sprig of rosemary
- 60 g of extra virgin olive oil
- 1 teaspoon of salt
- Black pepper to taste
Step-by-step
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- Put the garlic and the onion in the mixing bowl and chop 4 sec/speed 5.
- Add 30 g of oil and saute 6 min/120°C/spoon speed.
- Pour in the wine and the stock, add the rosemary, salt and pepper and mix 5 sec/speed 3.
- Peel and cut the potatoes into thin slices and place them in an oven dish.
- Season the lamb, put it over the potatoes and pour the saute from the mixing bowl over it.
- Drizzle with the remaining oil and bake 40 min at 190°C with top and bottom heat.
- Turn the meat over, add a little water if it dries out and bake 35 more minutes.
- Check that the lamb is golden and very tender.
- Let it rest 5 minutes and serve with the baker's potatoes.
Tips
- The Thermomix prepares the saute while the oven does the rest of the work.
- Baste the meat with its juices during baking so it stays juicy.
Guide: Thermomix without Cookidoo
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