Lamb dibi — oven-cooked and grilled
Lamb shoulder pieces cooked in a paper parcel, then browned under the grill with onion rings.
Active time25 min
Cooking1 h 15 min
Total1 h 30 min
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Ingredients
- 1 onion
- 1500 g bone-in lamb shoulder pieces
- 1 tsp onion powder — optional
- 1 pinch of ground black pepper — optional
- 1 pinch of salt — optional
Preparation
Preheat the oven to 200 °C. Put the lamb in a baking dish lined with baking paper rated for this temperature. Add the optional salt, pepper and onion powder if using. Close the paper around the meat to retain steam.
1500 g bone-in lamb shoulder pieces1 tsp onion powder — optional1 pinch of ground black pepper — optional1 pinch of salt — optional- oven
- baking dish
- oven-safe baking paper
Bake for about 60 min, until the meat is cooked and tender. Remove the dish with oven gloves. Open the paper carefully, letting the steam escape away from you. Drain the meat from its juices.
- oven
- baking dish
- oven gloves
Peel and slice the onion into rings. Remove all paper from the dish before switching on the oven grill. Return the drained meat to the dish with the onion and brown for about 15 min, watching and turning the pieces to prevent burning. Serve hot.
1 onion- knife
- chopping board
- oven
- baking dish
- oven gloves
Allergens
No allergens identified in the ingredients.