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Ingredients 14 items

  • 1500 g lamb shoulder, two pieces weighing 750 g each, of which the bones are wrapped and bound
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 cloves crushed garlic
  • 1 teaspoon dried oregano
  • 1 cup unsweetened grape juice or 250 ml, red
  • 1 teaspoon orange zest
  • 1 teaspoon dried rosemary
  • 1 teaspoon vegetable oil
  • 3 cups or 750 ml water
  • 2 cubes MAGGI Chicken Stock
  • 1 tablespoon tomato paste
  • 1 teaspoon mild paprika
  • 2 tablespoons corn flour, dissolved in 2 tablespoons of water

How to prepare

  1. In a bowl, combine lamb, salt, ground black pepper garlic, dried oregano, red grape juice, grated orange rind and dried rosemary then cover and refrigerate for several hours or overnight.
  2. Remove lamb from marinade and reserve the marinade sauce. Dry lamb with absorbent paper.
  3. Put lamb in oven tray; brush with oil and put in a 200°C preheated oven for 30 minutes or until it becomes brown in color. Add reserved marinade and water then cover with foil and return into the oven. Keep in oven for another 2¼ hours or until lamb becomes tender.
  4. Remove the lamb from the oven tray and set aside. Strain the oven tray’s content and pour the liquid into a saucepan discard as much fat as possible as it appears on the surface using a spoon. Put the saucepan on the heat. Add tomato paste, red paprika powder, and MAGGI Chicken Stock cubes. Stir then add corn flour and water mixture with constant stirring until the mixture boils and slightly thickens.
  5. Cut the lamb into slices and pour the sauce on top.

Nutritional informations

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