|Shoulder of lamb to the origan|
a beautiful shoulder of lamb
a handle of origan
3 large onions
3 beautiful tomatos
4 spoons with olive oil soup
To make marinate the meat in salt, pepper, the ginger and the filaments of saffron (according to the taste >. To place the shoulder in a dish going at the furnace. To cut out above onion and tomatos out of discs. To salt and pepper, to powder with origan that one crushes between the palm of the hands. To add oil and large glass of water. To put at the furnace during one hour at one hour and half. To prick from time to time with the fork to see whether the meat is at point, to sprinkle from time to time with the gravy.
Notice One can cover the dish with an aluminum foil, cooking will be only delicious because the meat will cook in its own juice.