#lamb shoulder

[justforbooks]

Lamb shoulder with flageolet beans

There’s a reason classic French bistros will never go out of fashion, and that’s because they serve food that, deep down, we really want to eat. Think the comforting familiarity of terrine and steak tartare, of onion soup and moules-frîtes, the sheer pleasure that is a proper Paris-Brest or tarte tatin …👌😋🍖

Daily inspiration. Discover more photos at Just for Books…?

[brattylikestoeat]

[daily-deliciousness]

Juicy slow roasted lamb shoulder

[filipeanut]

My mom was often called “Doña”, maybe because she was the “Manang” of the family, living her best life abroad.

It was nice to dine at the latest Filipino restaurant opened by London’s own Maginhawa Group: Donia Restaurant.

They combine Filipino warmth with British cuisine. Check it out at Kingly Court at Carnaby London in the “heart of London’s West End.”

[roadtohealthyeating]

Christmas dinner 🍽️ Roasted lamb shoulder, au gratin potatoes, mac and cheese, Brussels sprouts with pears and cranberries, and butter dill carrots 😋

[hoardingrecipes]

Hummus with Sumac-Spiced Spring Lamb

[askwhatsforlunch]

Garlic Lamb Roast

This tasty, juicy and flavourful Garlic Lamb Roast is a simple and delicious Sunday Lunch recipe.

Ingredients (serves 4):

1 (1.15-kilogram/-ounce) lamb shoulder

2 large garlic cloves, peeled

1/2 teaspoon fleur de sel

1/2 teaspoon freshly cracked black pepper

1 1/2 tablespoon olive oil

1/2 cup water

Place lamb shoulder in a large roasting tin. With a sharp knife, prick the meat all over to make small slits.

Cut garlic into thin slices, and slide them into the holes. Sprinkle both sides of lamb shoulder with fleur de sel and black pepper. Drizzle generously with olive oil and rub thoroughly. Cover with a tea towel, and allow to rest, half an hour, at room temperature.

Preheat oven to 200°C/395°F.

Remove tea towel, and place roasting tin in the middle of the oven. Roast lamb, at 200°C/395°C, 1 hour.

Serve Garlic Lamb Roast hot, with baked plantains or roasted potatoes.

[aiiaiiiyo]

*I made* BBQ platter - ribs, brisket, lamb shoulder Check this blog!