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 lightly oiled baking sheet and brush with cinnamon butter only the upper part not resting on the plate.
We bake in the oven, preheated to 220 °, for about 20 minutes until a golden crust forms. At this point we lower the temperature to 180 °, pour a part of the hot wine and continue cooking for another 35-40 minutes.
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.
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.
Useful tips for preparing cinnamon-flavored lamb:
Excellent if accompanied by a side dish of roasted potatoes always to be cooked in the oven, but in a separate dish.