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Paprika Lamb Shoulder

Paprika Lamb Shoulder

Preparation 30 minutes

Cooking 4 hours

Serves 6-8


5 pound lamb shoulder or leg

10 cloves garlic

3 onions

6 rosemary sprigs

6 thyme sprigs

1 cup of dry white wine

3 tbsp. of smoke paprika

1 tbsp. of white pepper

¼ cup of olive oil

1 tsp of coarse kosher salt

1 - Make about 10 small slits, each about ¼ inch wide and ½ inch deep over the surface of the lamb. Slice 5 cloves of garlic and insert them in each slit.

2 - Combine together paprika, salt and pepper, then rub the meat with the mixture.

3 - Wash, peel and cut the onions in 4.

4 - In a cast iron casserole dish or skillet (or other oven dish ), brown the lamb on both sides with olive oil about 3 to 5 minutes over medium high heat, turning once. Add onions, the dry white wine and the remaining garlic (don’t need to peel!), in the dish let cook for 2 minutes.

5 - Turn off the heat and add rosemary and thyme.

5 - Heat the oven to 300 degrees. Bake uncovered about 4 hours. Remembering brushing once each hour with the lamb’s juice and turn it once after 2 hours

6 - Take the meat out the oven cover with aluminum foil .Let stand the meat for 30 minutes before serving.

Serve with baby potatoes

Voila Bon Appetit.!

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