Lamb shoulder from the Pyrénées

Recept

For 4 people:

750 g l(1 lb 10 oz) lambschoulder from the Pyrénées, bone-in
freshly ground pepper
coarse sea salt
mild olive oil
sage
rosemary
bay leaf
a few cloves of garlic
100 g (3.5 oz) cherry tomatoes
1 courgette
1 fennel

Lamb rub:

100 g (3.5 oz) sea salt
75 g (2.5 oz) brown sugar
25 g (2 tbsp) mustard seeds
25 g (0.9 oz) fennel seeds
25 g (0.9 oz) garlic cloves
10 g (0.3 oz) fresh rosemary
10 g (0.3 oz) fresh thyme
zest of 1 lime
pinch of cumin

THIS IS HOW WE DO IT:

Place the lamb shoulder in a casserole dish or roasting pan with olive oil, pepper, salt, sage, rosemary, bay leaf and a few roughly crushed garlic cloves. Bake for 2 hours in an oven preheated to 90 °C (195°F).

Meanwhile, chop the courgette and fennel into small pieces.
After two hours, increase the temperature to 110 °C (230 °F).
Add the fennel, cherry tomatoes and courgette to the pan.
Let it cook fot another 30 minutes.

Add some extra olive oil if needed.

Remove from the oven when the vegetables are nicely cooked and you lamb shoulder is about to fall apart.

Finishing touch:

Just put it onthe table like this and pull the meat from the bone.

Serve with bread.