Slow oven roast lamb and French puree - Savoury Trips

Ingredients

• 1,5 kg of lamb shoulder
• 45 gr of brown sugar
• 50 ml sherry vinegar (or apple)
• 1 garlic clove
• 500 ml beef broth
• thyme
• oregano
• salt, pepper
• mashed potatoes as a side dish (milk, butter, cooking cream, salt, pepper, nutmeg)
• Mix sugar, vinegar, spices, garlic clove cut in half, and beef broth.
• Remove the excess fat from the lamb and salt and pepper it well on every side.
• Put the lamb on the bottom of the pot and pour the marinade over it.
• Bake at 180°C for 120 minutes covered with a lid (or wrapped in aluminum foil) or until it completely softens and the meat starts separating from the bones.
• After baking, take the lamb out and leave it aside. Sauce, that is marinade, strain and reduce until the desired thickness on the stove. Check the seasoning and modify if needed.
• I already explained to you how to make French puree in the post above, but you can make it as usual. Boil the potatoes, add butter, milk, and cooking cream, salt, and pepper, and mash it all well.
• There is nothing better than serving the lamb over the puree and pouring the reduced sauce over.