Carolyne Kauser-Abbott Lamb Main Course Provencal Recipes Taste: Food & Drink

Easy Recipe for Roasted Lamb Shoulder

Name: Roasted Lamb shoulder
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 Shoulder of Lamb; Salt & Pepper (to taste); Piment d'esplette (to taste); 3 tbsp olive oil (good quality); 200 gr / 7.1 oz Vegetable Mix ((Carrots, Onion, Garlic, Celery etc...))

Carolyne Kauser-Abbott — August 30, 2016

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Lamb 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.

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Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Course Main Dish

Cuisine French, Provencal

Servings people

Ingredients

1 Shoulder of Lamb
Salt & Pepper to taste
Piment d'esplette 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.

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Tags:Lamb,Lamb Shoulder,Piment Esplette,Rosemary

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).