Hearty, braised shoulder of lamb meets the light freshness of lemon and herbs.
🍷 Wine recommendation:
A medium-bodied Côtes du Rhône with soft tannins complements the flavours perfectly.
Why does the wine go perfectly with this meal?
The Côtes du Rhône is an excellent choice with braised shoulder of lamb, as its dark fruit flavours of black cherry and blackberry enhance the hearty umami notes of the braised meat. At the same time, its fine tannins balance out the juicy, fatty texture of the lamb shoulder and emphasise its depth. The fine herbal notes of the wine also harmonise perfectly with rosemary and thyme, which flavour the meat. The acidity, which is present but not overpowering, makes the dish lighter and gives the lemon potatoes a refreshing boost.
Other matching wines:
- Rioja Crianza – This Spanish red wine speciality offers aromas of ripe red fruit, vanilla and spices, which combine wonderfully with the spice of the braised lamb shoulder. The well-integrated tannins round off the mouthfeel and lend structure to the dish.
- Bordeaux Supérieur – A Bordeaux with its combination of Cabernet Sauvignon and Merlot offers elegant tannins, dark fruit flavours and a fine woody note. This structure goes perfectly with the intense, slow braising of the lamb and adds to the complexity of the dish.
- Syrah (Shiraz) from Australia – Strong, spicy notes of pepper, dark chocolate and cassis are a perfect counterbalance to the savoury depth of the lamb. The concentrated fruit and full body emphasise the rich flavours of the meat and make this wine an excellent choice.
Braised shoulder of lamb with spring herbs, lemon potatoes & Côtes du Rhône
A tender, braised shoulder of lamb with spring herbs and lemon potatoes. The perfect dish for the transitional period between winter and spring, combined with a suitable red wine.
Cooking utensils
- 1 Roasting pan or casserole
- 1 Chopping board
- 1 Knife
- 1 Grater (for lemon zest)
- 1 Bowl
Ingredients
- 600 g Lamb shoulder
- 2 Branches Rosemary
- 3 Branches Thyme
- 3 Toes Garlic
- 2 Lemons
- 500 g Potatoes
- 3 EL Olive oil
- 150 ml White wine
- Salt & pepper
Preparation
- 1 Preheat the oven to 160°C.
- 2 Rub the lamb shoulder with salt, pepper, chopped garlic and the herbs.
- 3 Heat the olive oil in a roasting tin and sear the meat on all sides.
- 4 Cut the potatoes into large pieces and mix with the lemon zest and juice in a bowl.
- 5. add the white wine and potatoes to the meat, cover the roasting tin and braise in the oven for approx. 2.5 hours.
- 6. spoon the liquid over the meat halfway through cooking.
- 7 Slice the meat and serve with potatoes and braising sauce.
Nutritional values per portion
Calories: 750kcalCarbohydrates: 50gProtein: 45gFat: 40g
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