Ingredients
- 1 lamb leg roast
- 1 lamb shoulder
- 3 garlic cloves
- 50 grams of butter
- Olive Oil
- Salt
- Espelette pepper
- Rosemary
- Thyme
- 1 onion
- 1 carot
- 1 leek
Directions
- Start with the lamb shoulder.
- Sear the lamb shoulder seasoned with salt in a hot pan with olive oil. Once well colored, place the shoulder in a casserole dish, add the espelette pepper, onion, carrot, leek cut into small pieces with thyme, rosemary, and crushed garlic.
- Put the closed casserole dish in the oven at 95 degrees for 8 hours.
- For the roast, same steps as the shoulder, sear all sides in a hot pan with olive oil, add the butter and garlic, lower the heat, and baste the meat regularly with the cooking butter.
- Place the roast in the oven for about 4 minutes then let the meat rest for 5 minutes outside the oven so that the cooking is even.
Food and Wine
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Paul Mas,
Clos Savignac,
AOP Languedoc
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