Lamb shoulder from the Pyrenees in Mediterranean style
Lamb shoulder from the Pyrenees in Mediterranean style
4 P
WHAT
- 750 g shoulder of lamb from the Pyrenees, with bone in
- Pepper from the mill & coarse sea salt
- Delicate olive oil
- Sage
- Rosemary
- A few cloves of garlic
- 100 g cherry tomatoes
- 1 zucchini
- 1 fennel
- Bay leaf
- And some extra time...
HOW
Place the lamb shoulder in a casserole or roasting pan with olive oil, pepper, salt, sage, rosemary, bay leaf and a few coarsely crushed cloves of garlic.
Place the lamb shoulder in a preheated 90 degree oven for 2 hours. Meanwhile, finely chop the zucchini and fennel. After 2 hours, increase the temperature to 110 degrees. Add the fennel, cherry tomatoes and zucchini. Let cook for another 30 minutes. Pour in a little extra olive oil if necessary.
Remove from the oven when your greens are nicely cooked and your lamb shoulder is almost falling apart. Just put this on the table like this and pick the meat off the legs.
Serve with bread.
