• 3 lemons
  • 1 3 to 4 kilo lamb shoulder, trimmed
  • Salt and freshly ground black pepper
  • 10 cloves of garlic, peeled
  • 2 cinnamon sticks
  • 500 grams vine-ripe tomatoes, peeled and seeded or 1 750 gram can of whole peeled plum tomatoes
  • 1 750 ml bottle of sweet red sherry or ruby port
  • 2 sprigs fresh thyme
  • 2-3 bay leaves


Bring a medium pot of water to the boil and blanch the lemons for 2-3 minutes.

Drain and then cut each lemon into 8 pieces lengthwise. Set aside.

Season the lamb generously with salt and pepper.

Set a large heavy oblong roasting pan over two burners on the stove.

Add the lamb, fatty side down and cook with no addition fat until browned, turning once.

About 20 minutes in all.

Remove the lamb and set aside.

Pour off the excess fat and return the pan to the heat.

Add the lemons to the roasting pan, cooking over medium heat for about 2 minutes all the while crushing the lemons with a wooden spoon and scraping up the brown bits from the bottom of the pan.

Add the garlic and cinnamon and cook another 2 minutes.

Add the tomatoes, wine, thyme and bay leaves and cook for 1 minute more.

Reduce the heat to simmer, add the lamb, and salt and pepper to taste.

Cover tightly with foil or a lid and braise the lamb until tender, about 1 3/4 hour.

Remove the thyme and cinnamon sticks before serving.

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  • Alimento base: Lamb
  • Dificultad: Easy
  • Tiempo preparación: 165 min.
  • Comensales: 8
  • Estacionalidad: Todo el Año
  • País: Spain
  • Comunidad: Catalunya
  • Típica de: Girona
  • Provincia: Girona
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: No

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