Let’s start preparing this particular cinnamon-flavored lamb by leaving the butter at room temperature for a while to make it soft as a cream. At this point, add the cinnamon to the butter, mixing well with a wooden spoon.<\/p>\n
Season the lamb shoulders on both sides with salt and pepper.<\/p>\n
Then put them on the lightly oiled baking sheet and brush with cinnamon butter only the upper part not resting on the plate.<\/p>\n
We bake in the oven, preheated to 220 \u00b0, for about 20 minutes until a golden crust forms. At this point we lower the temperature to 180 \u00b0, pour a part of the hot wine and continue cooking for another 35-40 minutes.<\/p>\n
In this period of time we check the meat so as not to make it darken too much; in this case, cover it with a sheet of parchment paper and, if the liquid tends to dry out too much, add more wine.<\/p>\n
When cooked, put some aluminum foil on the meat and let it rest out of the oven for about ten minutes. Finally, arrange our cinnamon-flavored lamb on a serving dish with the filtered cooking juices aside.<\/p>\n
Excellent if accompanied by a side dish of roasted potatoes always to be cooked in the oven, but in a separate dish.<\/p>\n","protected":false},"excerpt":{"rendered":"
Let’s start preparing this particular cinnamon-flavored lamb by leaving the butter at room temperature for a while to make it soft as a cream. At this point, add the cinnamon to the butter, mixing well with a wooden spoon. Season the lamb shoulders on both sides with salt and pepper. Then put them on the […]<\/p>\n","protected":false},"author":2,"featured_media":187,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-186","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-courses"],"yoast_head":"\n