Shoulder of lamb with Provencal herbs
3 servings
140 minutes
Lamb shoulder in Provençal herbs is an exquisite dish inspired by French cuisine. Its roots trace back to Provence, a region known for its aromatic herbs and tender meat dishes. The roasted meat slowly simmers in rich lamb broth, absorbing the flavors of rosemary, thyme, and garlic. The juiciness of the shoulder is highlighted by white wine, adding a slight acidity, while saffron introduces subtle Eastern notes. A crispy crust of olives, breadcrumbs, and tarragon completes the culinary masterpiece, giving the dish a complex texture. This delicacy pairs perfectly with a glass of red wine and fresh country bread, creating an atmosphere of Provençal dining.
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 them in a preheated oven at 180-190 degrees for half an hour. Then add 250 grams of coarsely chopped celery, carrots, and onions, drizzle with 50 ml of ketchup, and put in the oven for another ten minutes. Then transfer everything to a pot, place on the heat, lightly sauté, and pour in 150 ml of dry white wine, followed by water to cover the contents. You can add rosemary, thyme, and garlic. Cook for one and a half hours, then strain.
- Shoulder of lamb: 1 kg
- Garlic: 6 cloves
- Olives: 70 g
- Dry white wine: 100 ml
- Rosemary: 1 stem
- Thyme: 6 stems
- Garlic: 6 cloves
2
Rub the lamb shoulder with a mixture of salt and pepper. Sear it over high heat in vegetable oil with four cloves of garlic, three sprigs of thyme, and rosemary; after five minutes add saffron and pour in wine. Hold for a couple more minutes and remove from heat.
- Shoulder of lamb: 1 kg
- Salt: to taste
- Five Peppers Mix: to taste
- Vegetable oil: 1 tablespoon
- Garlic: 6 cloves
- Thyme: 6 stems
- Rosemary: 1 stem
- Saffron: pinch
- Dry white wine: 100 ml
3
Transfer the shoulder to a baking dish along with the remaining contents of the pan, or if the pan can withstand the oven, leave it as is. Pour in the lamb broth so that it covers the shoulder. Add tarragon and bay leaves. Cover the meat with baking paper, then with foil (ensuring it does not touch the shoulder). Bake in an oven preheated to 180 degrees for one and a half to two hours.
- Shoulder of lamb: 1 kg
- Lamb broth: 300 ml
- Tarragon: 1 stem
- Bay leaf: 2 pieces
4
Finely chop the olives, three sprigs of thyme, and two cloves of garlic, add panko breadcrumbs and olive oil, mix and place on a spatula. Then send it back to the oven, increasing the temperature to 250 degrees for five to eight minutes.
- Olives: 70 g
- Thyme: 6 stems
- Garlic: 6 cloves
- Panko bread crumbs: 50 g
- Extra virgin olive oil: 2 tablespoons