Cover the meat with parchment cooking paper and aluminum foil and bake in the oven at 170° C or in a dutch oven for about 2 hours. The last 10 minutes of baking, uncover the lamb to get the desired color.
1-1.5kg lamb shoulder (boneless)
20g Chimichurri Meat Rub (Art. 51011 CL)
150g Sun-Dried Tomato Pesto (Art 55654)
200g graviera cheese (cut into small cubes)
100g spinach (washed and chopped)
A little olive oil
Provil S.A.
Industrial Area of Sindos
A3 Road
Thessaloniki, GR-57022
T: +30 2310 795. 730
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Provil S.A.
101 Lavriou Avenue
Glyka Nera Attikis, GR-15354
T: +30 210 6657. 680
[email protected]
Provil S.A.
INDUSTRIAL AREAS. Sindou, A3 Street
57022 Thessaloniki
Tel: +30 2310 795. 730
[email protected]
Provil S.A.
101 Lavriou Avenue
15354 Glyka Nera Attikis
Tel: +30 210 6657. 680
[email protected]
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