Braised herb-lemon lamb

Name: Braised herb-lemon lamb
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 Organic Lemon; 3 Onions; 2 Garlic cloves; 1⁄2 Federation flat leaf parsley; 1 small bunch of coriander; 1 kg Boneless shoulder of lamb; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1⁄2 l White wine

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 Organic Lemon
3 Onions
2 Garlic cloves
1⁄2 Federation flat leaf parsley
1 small bunch of coriander
1 kg Boneless shoulder of lamb
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1⁄2 l White wine

Directions

1
Wash lemon hot and rub dry. Peel the peel into strips with a zest ripper. 1⁄2 Squeeze lemon. Peel and chop onions and garlic. Wash herbs, shake dry and chop finely.
2
Dab meat dry and cut into pieces.
3
Heat clarified butter in a roasting pan. Brown the meat in it all around. Season with salt and pepper. Fry onions and garlic briefly. Deglaze with wine and 1⁄2 l water. Add lemon juice and grated zest.
4
Cover and simmer for about 1 1⁄2 hours, stirring from time to time.
5
Add the herbs about 15 minutes before the end of the cooking time and cook. Season to taste with salt and pepper and sprinkle with lemon zests.