Lamb Shoulder with Olive Oil, Spices, Coriander seeds in shallots and Jerusalem Artichokes
Ingredients:
Fresh lamb shoulder share of at least 1.8 kg
Olive oil 30 ml
Dry White Wine
Dry mint 20 gr
Fresh Thyme 20 gr
Fresh rosemary 20 gr
Atlantic sea salt 10 gr
Ground pepper, 8 gr
200 gr shallots
300 gr. Jerusalem artichoke peeled
Garlic cloves 50 gr
Coriander seeds 20 gr
Directions
Mix all the ingredients together
Lay the lamb shoulder in a mold (preferably cast)
Apply the shoulder from all sides
Put in oven heated to 110 degrees for three hours
Bon appetite!