Roasted Lamb Shoulder With Piment d’Esplette
Roasted lamb shoulder with Piment d’Esplette, a classic dish from Provence, easy to prepare, serve with roasted vegetables for a great meal.
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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