Lamb shoulder baked in foil
Instructions
Ask the dealer to eliminate as much as possible the fatty parts of the shoulder.
Add salt and pepper at the top and bottom.
Take a large rectangle of parchment paper, spennellatelo several times with oil and lay the meat in the middle.
Sprinkle the surface with fresh chopped herbs except Laurel leaf that goes left.
Fill the foil wine and lemon juice.
Close with care so that the liquid flows out.
Bake in preheated oven at 200 degrees for an hour or more.
Withdrawn, half-close the foil to remove a bit of steam.
Serve.
The accompanying wine: Dolcetto Di Diano d'Alba DOC Grave Del Friuli, Refosco dal peduncolo rosso DOC, Nardò Rosso DOC.
