John Myers
Contents
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Ingredients
- 1200 g Lamb shoulder
- 4 Clove of garlic
- 2 tbsp Olive oil
- 100 ml Red wine (high quality)
- And difficult
- 100 ml Lamb stock
- Rubbed thyme to pickle
- Freshly chopped thyme
- Rosemary fresh and chopped
- Salt, pepper, Espelette pepper
Instructions
- Parry the shoulder of lamb, lard it with garlic slices, season with salt, pepper and pimento d'Espelette, rub with olive oil and sprinkle with crushed thyme.
- Now, put your shoulder in the roasting pan, put the lid on it and let it stand for at least 2 hours at room temperature.
- Set the oven to 120 ° C top and bottom heat and in the meantime sear the shoulder on both sides, deglaze with red wine and the lamb stock, cover with fresh thyme and rosemary, put the lid on and put it in the oven.
- I let it simmer for 2.5 hours, then the lid is removed and left to simmer for another half an hour at the same temperature.
- Now the shoulder is placed on a plate and covered with aluminum foil, it has to rest for a few minutes before it comes under the knife;).
- In the meantime, the gravy is passed through a sieve and served with the garlic beans and couscous.
- Bon appétit!
Nutrition
Serving: 100gCalories: 248kcalCarbohydrates: 0.2gProtein: 13.8gFat: 21.2g
