The baked mutton shoulder
Ingredients:
Mutton shoulder without bone - 450-500 g
The French mustard - 2 tablespoons
Thyme - 1 tablespoon
Rosemary - 1 tablespoon
Coriander seeds - 1 tablespoon
Sea salt - 1/4 teaspoons
Black pepper - 1/8 teaspoons
Lavender - 1,5-2 teaspoons (without hill)
Warm oven to 190C.
Small grind coriander and lavender in mortar. Then add other spices together with salt and pepper. Carefully mix.
Rub scapula with mustard on all surface, then generously cover with spices. In heat-resistant dish pour 30 ml of water and lay out meat. Bake not less than 1,5 hours - more at desire.
Bon Appetit
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