Easy Recipe for Roasted Lamb Shoulder
Carolyne Kauser-Abbott · Lamb · Main Course · Provencal Recipes · TasteLamb dishes are popular in Southern France; the climate with long spells of hot, dry weather is not well-suited for diary or beef cattle. However, smaller animals such as goats and sheep find lots to graze on in the fields and craggy hills. Prior to coming to Provence, I would have said that I did not like lamb, but obviously I had not experienced slow-roasted lamb shoulder. This recipe was prepared in a cooking class at the Cook’n with Class location in Uzes.
Roasted Lamb shoulder
A delicious warm and hearty dish made with the simplest of ingredients that any cook of any level should try.
Ingredients
- 1 Shoulder of Lamb
- salt and black pepper to taste
- piment d’Espelette to taste
- 3 tbsp olive oil good quality
- 200 gr / 7.1 oz Vegetable Mix (Carrots, Onion, Garlic, Celery etc...)
Instructions
- Make a bed with the vegetables in a oven pan.
- Place the shoulder skin down and season well with salt & pepper.
- Add the olive oil
- Cook 30 minutes in the oven at 200ºC (400ºF)
- Turn the shoulder over and season well with salt and pepper this side
- Cook again for 15 minutes at 180ºC (350ºF)
- Let rest at least 15 minutes outside of the oven before serving
Notes
This lamb can be served with virtually any vegetables, seasonal, or simply your favourites. Potato, turnip, and parsnip make a wonderful alternative or mashed as an additional side to the traditional mirepoix.According to Wikipedia: The Espelette pepper (French: Piment d'Espelette ) is a variety of species C. annuum that is cultivated and harvested in the French commune of Espelette, Pyrénées-Atlantiques, traditionally the northern territory of the Basque people. Read more about this pepper here.
Tried this recipe?Let us know how it was!
Private Baux de Provence & Saint Remy de Provence Wine Tour from Marseille
Create your perfect private wine tour in Provence, tailored to your preferences (half-day or full-day). Whether you want to combine wine tasting with stunning landscapes, charming villages, or cultural exploration, we’ll design an itinerary just for you.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Renovation in Provence: Kitchen TransformationRelated Provence Articles
Provencal Lamb Stew Daube with White Wine
June 26, 2019
A daube refers to a slow-cooked meat stew. The ingredients always include wine, in this case, a white, herbs found in Provence, and usually lamb. Although, daube can easily be prepared with beef or even pork..…
Paul Cezanne Inspired Recipe for Leg of Lamb
September 18, 2015
The climate in Provence is not well-suited to cattle farming, so sheep and goats have roamed the hills and pastures in the region for centuries. As a result, Provencal markets are filled with an endless selection of goat (chèvre) and sheep (brebis) cheeses, and you can always find lamb in local butcher shops. Paul Cezanne …
Seared Lamb Medallions with Asian Flavours
July 27, 2020
The following recipe for seared lamb medallions with an Asian inspired tamari-ginger glaze is a happy consequence that I almost butchered. It wasn’t a special occasion, but I had a menu plan to pair with a red wine blend from Domaine de la Citadelle – Gouverneur Saint-Auban Rouge. The result was a delicious, the “Big. …
Lamb and Chicken Couscous a Traditional Moroccan Recipe
October 27, 2017
Ras El Hanout is a spice blend essential to Moroccan cooking and critical for a traditional lamb and chicken couscous recipe. The name translated literally means ‘head of the shop’ for which actual mixtures vary, and in some cases, maybe closely guarded family secrets. …
No Comment