Honey-crusted lamb shoulder

Ingredients for 6 servings:

• 1.3 kg lamb shoulder(s)
• 3 tbsp oil
• 3 cloves garlic
• 2 tbsp honey
• 100 g butter
• 125 ml wine, white, dry
• ½ bunch thyme
• 20 g almond flakes
• 2 tbsp crème fraîche
• 100 ml water, if necessary

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 50 minutes

Preheat the oven to 160°C (fan oven: 140°C, gas mark 2). Heat 2 tablespoons of honey and press in the garlic cloves. Stir, bring to a boil, and set aside. Wash the lamb shoulder and pat dry. Then remove the fat. Rub the meat with the cooled honey and garlic mixture, season with salt and pepper. Pour oil into a roasting pan and place the lamb shoulder in it. Roast in the preheated oven on the second shelf from the bottom for 2 hours. Baste occasionally with the cooking juices. Cut the butter into pieces and, after 45 minutes, top the meat with them. Pour in the white wine. If roasting with fan oven, add about 100 ml of water as well. In the meantime, wash the thyme, pat dry, and pick off all but two sprigs of leaves for decoration, then set aside. Toast the flaked almonds without fat and also set aside. When the roast is cooked, place it on a serving platter, brush with some of the meat juices, and scatter the thyme and almond flakes on top. Keep warm. To make the gravy, bring the remaining meat juices to a boil with crème fraîche and season with salt and pepper. Garnish the lamb shoulder with the two thyme sprigs and serve with the gravy. I like dumplings best with it.