Carolyne Kauser-AbbottLambMain CourseProvencal RecipesTaste: Food & Drink

Easy Recipe for Roasted Lamb Shoulder

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 Prep #CooknwithClass @PerfProvence
Roasted Lamb shoulder
Print Recipe
A delicious warm and hearty dish made with the simplest of ingredients that any cook of any level should try.
Servings Prep Time
6 people 10 minutes
Cook Time
45 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
45 minutes
Roasted Lamb Shoulder Prep #CooknwithClass @PerfProvence
Roasted Lamb shoulder
Print Recipe
A delicious warm and hearty dish made with the simplest of ingredients that any cook of any level should try.
Servings Prep Time
6 people 10 minutes
Cook Time
45 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
45 minutes
Ingredients
Servings: people
Instructions
  1. Make a bed with the vegetables in a oven pan.
  2. Place the shoulder skin down and season well with salt & pepper.
  3. Add the olive oil
  4. Cook 30 minutes in the oven at 200ºC (400ºF)
  5. Turn the shoulder over and season well with salt and pepper this side
  6. Cook again for 15 minutes at 180ºC (350ºF)
    Roasted Lamb Shoulder @Cooknwithclass
  7. Let rest at least 15 minutes outside of the oven before serving
Recipe 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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Carolyne Kauser-Abbott

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 was at six-months old, 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).

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