Lamb shoulder To Myrtle
Instructions
Soffregate the shoulder with the garlic cloves peeled.
With a small knife carried on meat are fairly deep incisions.
In each insert half clove of garlic flavored in the climbs.
Brush meat with oil, add salt, pepatela and place it in a pan with two tablespoons of olive oil.
Then drizzle with half wine and half Myrtle liqueur and cook in the oven at 200 degrees for half an hour.
Turn the shoulder, then drizzle with the remaining wine and liquor, sprayed with the sauce and cook for half an hour.
Accompanying wines: Raboso Piave DOC, Sagrantino Di Montefalco DOCG, Cannonau Di Sardegna DOC.
Ingredients and dosing for 4 persons
- 1 lamb shoulder of 1200 g
- 1/2 cup of dry white wine
- 3 cloves of garlic
- 1 dram of myrtle
- Olive oil
- Salt
- Pepper