Boneless roasted lamb shoulder with Piment d’Esplette, is a classic dish from Provence is easy to prepare. Serve with roasted vegetables for a great meal! Try my delicious Roast Lamb Leg Recipe, French Lamb Chops, and if you don't eat it all, make these leftover roast lamb recipes, Slow Cooked Lamb Stew or Lamb Curry dish!
Doubly pleasing because it uses basic root vegetables and a comparatively cheap cut of meat.
This lamb dish can be served with any root vegetable, and/or a good helping of mashed potatoes.
Wondering What Piment d’Esplette Is?
The Espelette pepper is grown exclusively in the French commune of Espelette, Pyrénées-Atlantiques, traditionally the northern territory of the Basque people.
It is highly prized and expensive and is delicious with a roasted lamb shoulder.
It has a little fruity taste, with mild heat and perhaps slightly smokey and sometimes a little spicy, but not strong heat.
Alternatively, you can use Aleppo pepper or a combination of Spanish paprika and Cayenne pepper.
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📖 Recipe
Roasted Lamb Shoulder With Piment d’Esplette
Ingredients
- 1 shoulder of lamb
- 3 tablespoon good quality olive oil
- Salt and pepper to taste
- Piment d’Esplette to taste
- 200 gr vegetable mix e.g. carrots, onion, garlic, celery, turnip, parsnip, cut into large chunks
Instructions
- Trim the shoulder of lamb of excess white fat, but not all of it.
- Make a bed of the vegetables in a roasting pan.
- Put the lamb skin side down in the roasting dish, and season well with salt and pepper, and the piment d’esplette.
- Add the olive oil.
- Cook in the over at 400°F/200°C/Gas 6 for about 30 minutes.
- Turn the shoulder over, and season the other side as before.
- Reduce the oven temperature of 350°F/180°C/Gas 4 and cook again for 15 minutes.
- Allow the meat to rest for a good 15 minutes before serving.
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