Shoulder of lamb, topped with rosemary honey and cheese

Ingredients for 4 servings:

• 1 lamb shoulder(s), approx. 1.5 kg
• 150 g cheese, grated (Emmental or Parmesan)
• 2 onions
• 2 garlic cloves
• 2 carrots
• 2 stalk(s) Celery
• 3 fresh peppermint leaves
• 3 leaves of fresh basil
• 1 sprig(s) rosemary, fresh
• 1 tsp honey (rosemary honey)
• 500 ml red wine, dry
• Salt and pepper, black, freshly ground
• Curry powder, mild

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Remove the rind from the lamb shoulder and trim any large pieces of fat. Wash and dry the meat. Fill a large ovenproof dish with the diced onions, chopped garlic, carrots cut into long pieces, the rosemary sprig, celery, basil, and mint leaves. Season the vegetables with salt and pour the red wine over them. Season the shoulder on both sides with pepper, salt, and a little curry powder, then place it on the vegetables. Cover the dish with aluminum foil and place it in the preheated oven (250°C). After 45 minutes, turn the shoulder over, add a little water if necessary, and return it to the oven, covered, for another 30 minutes. After this time, open the foil again, top up the liquid with a little water if necessary, turn the shoulder over again, and brush with 1 teaspoon of rosemary honey. Let the honey melt slightly, then sprinkle the meat with the grated cheese. Without the foil, bake the cheese over high heat for 10-15 minutes until golden brown. A leg of lamb also tastes delicious prepared according to this recipe, but the cooking time will increase to about 120 minutes, and you’ll also need to add a little more liquid and salt. Serve with nouilles fines (small, yellow French ribbon pasta) and an apple and chicory salad. Serve with dry red wine.