ROAST SHOULDER OF SUCKLING LAMB

ROAST SHOULDER OF SUCKLING LAMB WITH EXTRA VIRGIN OLIVE OIL

Ingredients (Serves Four)

- 4 suckling lamb shoulders

- 1 litre (1 3/4 pints) dry white wine

- 2 lemons

- 4 cloves garlic

- 200 ml (1/3 pint) extra virgin olive oil, 5 Elementos, variety cornicabra

- salt

Preparation

Dress the meat with salt and crushed garlic, and leave to sit for an hour.

Preheat the oven to 250 º C (480º F) and place the lamb shoulders on a baking tray.

Heat the Extra Virgin Olive Oil in a frying pan until it begins to smoke, then pour over the meat along with the whit wine, the juice of the two lemons and two glasses of water.

Place the tray in the oven and roast for an hour, turning and basting the meat several times to prevent it drying out (add more water if necesary).


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