Lamb Shoulder with Provencal Herbs

⏳ Time

2 hours 20 minutes

🥕 Ingredients

🍽️ Servings

Description

For a side dish, you can prepare barley cooked in lamb broth. While it cooks and simmers, take equal parts shallots, carrots, and celery, finely chop them, and sauté in olive oil, ensuring the color of the vegetables remains unchanged. Add finely chopped sun-dried tomatoes, garlic, thyme, and rosemary (to taste), and splash in some broth. Stir in the barley, season with salt if needed, place the lamb shoulder on top, and then put the dish in the oven for the final stage.

Ingredients

Lamb Shoulder - 2 lbs
Garlic - 6 cloves
Olives stuffed with lemon - 2.5 oz
Dry White Wine - 3 fl oz
Vegetable Oil - 1 tablespoon
Lamb - 10 fl oz
Olive Oil - 2 spoons
Panko breadcrumbs - 1.8 oz
Bay leaf - 2 pieces
Tarragon - 1 stalk
Rosemary - 1 stalk
Thyme - 6 stalks
Saffron - a pinch
Salt - to taste
"Five Pepper Blend" - to taste

Step by Step guide

Step 1

For this recipe, you need lamb broth, which is prepared as follows. Place 2–2.5 kilograms of lamb ribs on a baking sheet and put it in a preheated oven at 180–374°F for half an hour. Then, add 250 grams each of coarsely chopped celery, carrots, and onions, drizzle with 50 ml of ketchup, and return to the oven for another ten minutes. Next, transfer everything to a pot, place it on the heat, lightly sauté, and pour in 150 ml of dry white wine, followed by water to cover the contents. You can also add rosemary, thyme, and garlic. Simmer for one and a half hours, then strain.

Step 2

Rub the lamb shoulder with a mixture of salt and peppers. Sear it over high heat in vegetable oil along with four cloves of garlic, three sprigs of thyme, and rosemary. After about five minutes, add the saffron and pour in the wine. Let it cook for a couple more minutes before removing from heat.

Step 3

Transfer the shoulder to a baking dish along with the remaining contents of the skillet, or — if the skillet can withstand being in the oven — leave it as is. Pour in the lamb broth so that it covers the shoulder. Add the tarragon and bay leaves. Cover the meat with parchment paper, then with foil (making sure it doesn't touch the shoulder). Place it in the oven to bake for one and a half to two hours at 356°F.

Step 4

Finely chop the olives, three sprigs of thyme, and two cloves of garlic, then add panko breadcrumbs and olive oil. Mix well and place on a spatula. After that, return it to the oven, increasing the temperature to 482°F, and bake for five to eight minutes.