Enjoy the charming taste of this wonderful recipe with your guests.
1 complete lamb shoulder
1 teaspoon mashed garlic
1 medium spoon oregano
1 medium spoon rosemary
1 tbsp. soft minced parsley
1 medium spoon salt
1 teaspoon grinded pepper
2 tbsp. Goody vinegar
1 cube Goody chicken stock, dissolved in 1 cup water
1 pack Goody mushroom
4 small potatoes
2 pack Goody vegetables, peas and carrots
5 small potatoes
2 tbsp. olive oil
1 teaspoon oil, for veggies
1 sliced onion
1 sliced potato
1.Using a knife, make holes in the lamb’s shoulder.
Mix the salt, pepper, oregano, rosemary, parsley, garlic, vinegar, and olive oil together, and grease the shoulder with the mixture, stuff some of the mixture in the holes, cover it and leave
2.it in the fridge for one night.
3.Heat the upper and bottom of the oven on medium heat.
In an oven pan, place the onion rings and the potato slices, and then put the shoulder over them.
4.Dissolve the chicken stock in a cup of boiling water, and pour around the meat, and cover it with foil, and put it in the oven for an hour.
Meanwhile, take out the mushroom and wash it, then dry it.
In a pan over heat, put the teaspoon of oil, and fry the mushroom until it turns golden, and set it aside.
5.Take the shoulder out of the oven, and lift the foil and place the mushroom and the small potatoes around it, and wrap it and put it back into the oven, and leave it for a half an hour or until the potatoes get cooked.
Lift the foil, and every 6 minutes pour some of the liquid in the pan on the meat and repeat until it reddens.
6.Filter the remaining liquid and set it aside.
7.Heat the vegetables, and add some gravy to it, and spice it with salt and pepper.
8.In the serving plate, place the shoulder, and on the side put the veggies, potatoes, mushrooms, then pour a cup of gravy on the top of the shoulder, and serve it.