The lamb, chuck, love, juicy meat that melts in your mouth, delicious ... mmm yum! This time I wanted to do something differently than they usually do. I had fresh rosemary, orange. So Mediterranean lamb! Is there something more Mediterranean rosemary and oranges?
Ingredients: suckling lamb Shoulder
5 fresh rosemary garlic
an orange oil, salt, cognac
the shoulders do to make a few cuts where spices. Room on both sides. and add a splash of olive oil. Place on a baking dish. Put in the cuts you've made the sliced \u200b\u200bgarlic and rosemary branches clean. 
Injection well as the shoulders with the brandy, using a syringe where you can put any liquor you have at home. In my case I have a great cognac with a truffle inside. You can not imagine that flavor away when I open the container where I keep it. Once injected, put orange juice on top: esprímela well above the shoulders.
Cover the dish with aluminum foil to closing out the meat is just right.
Put in preheated oven at 220 º for 45 minutes. After this time, uncover and re-enter in the oven 200 ° for fifteen minutes or until golden. Remove from the oven and turn it over (to brown the other side) and back to get another fifteen minutes or until golden. When done, remove from oven and scrape out sprigs of rosemary and some of the pieces of garlic (if you like the taste of garlic, do not remove all the pieces. They have a delicious taste garlic). The broth that has the bottom of the roast put it in a saucepan to reduce over high heat. Once you see the sauce begins to thicken, it's time. Emplate each shoulder with sauce on top. Serve with any grilled vegetables, salad, potatoes ...
Price:
half Time: hour and a half
Difficulty: mmmmmm
Bon profit!
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