Shoulder of Lamb Recipe

This delicious lamb shoulder recipe by chef Hélène Darroze is perfect for a special occasion, especially Easter. Known for her simple yet flavorful family-style cooking, Darroze created this dish with minimal ingredients but maximum taste.

Ingredients (Serves 4-6)

1 lamb shoulder (about 1.5 kg with bone)

2 large onions, thinly sliced into half-moons

2 large carrots, diced

6 garlic cloves, unpeeled

4 large tomatoes, quartered

1 large preserved lemon in salt (or 2 smaller ones), rinsed and cut into pieces (use only the peel)

2 sprigs fresh rosemary

4 sprigs fresh thyme

3 bay leaves (fresh or dried)

1 tbsp duck fat or olive oil

450g multi-colored cherry tomatoes

150g black olives (such as Aragon or Kalamata)

Espelette pepper, to taste

Instructions

1. Prepare the Lamb:

In a large oven-safe pot, heat the duck fat or olive oil. Sear the lamb shoulder on all sides until well-browned. Remove and set aside.

2. Sauté the Vegetables:

In the same pot, add the sliced onions, diced carrots, and unpeeled garlic cloves. Stir to prevent browning; the vegetables should release moisture and deglaze the pot.

3. Add Tomatoes and Herbs:

Add the quartered tomatoes, preserved lemon peel, thyme, bay leaves, and rosemary.

Return the lamb to the top of the vegetables.Sprinkle with Espelette pepper.

4. Slow Cook in the Oven:

Preheat the oven to 150°C (300°F). Cook the lamb uncovered for 2 hours.

5. Add Cherry Tomatoes and Olives:

After 2 hours, add the cherry tomatoes and olives. Stir gently, then return to the oven for another 2 hours at the same temperature.

6. Rest and Serve:

Let the lamb rest in the oven if desired; the meat should be extremely tender and easily shredded with a spoon.

Serve with a crusty bread to soak up the rich juices.

This slow-cooked lamb is ideal for gatherings, and the tender, flavorful meat pairs perfectly with a good red wine. Bon appétit!