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Tomato, thyme & honey pulled lamb shoulder Recipe

Tomato, thyme & honey pulled lamb shoulder
Source: trois fois par jour

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Ingredients

  • 1 tablespoon of vegetable oil
  • 1 kg of lamb shoulder, sliced in 4 parts & deboned
  • 1 onion, minced
  • 2 garlic cloves, chopped
  • 1/2 cup of white wine
  • 1 can (796 ml) of diced tomatoes
  • 1/4 cup of honey
  • 1 lemon's juice
  • 6 of fresh thyme twigs
  • 2 tablespoons of fresh oregano
  • Salt & pepper, as preferred
  • 15 ml of vegetable oil
  • 1 kg of lamb shoulder, sliced in 4 parts & deboned
  • 1 onion, minced
  • 2 garlic cloves, chopped
  • 125 ml of white wine
  • 1 can (796 ml) of diced tomatoes
  • 65 ml of honey
  • 1 lemon's juice
  • 6 of fresh thyme twigs
  • 30 ml of fresh oregano
  • Salt & pepper, as preferred
PREP TIME
30m
COOK TIME
4h
TOTAL TIME
4h30m
YIELD
8 portions

Instructions

  • Preheat the oven to 300°F and place the rack at the centre of it.
  • Heat the vegetable oil in a dutch oven over high heat, then brown the lamb pieces for 5 minutes.
  • Add the onions and garlic then continue cooking for a minute.
  • Deglaze with white wine then add the remaining ingredients. Cover then bake for 4 hours.
  • Take the lamb shoulder out of the oven and pull it apart with two forks. Serve with egg noodles.

Dinner

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A recipe from trois fois par jour

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