Roast lamb shoulder with black garlic BBQ spices

Lamb has always had a special place in our cuisine. My father raised sheep and my brother and I continued this adventure.

This tender and tasty meat is not only a tradition, but also a pleasure shared with the family. For this recipe, we have chosen to highlight lamb shoulder, a particularly moist and tasty piece. Combined with black garlic BBQ spices , it takes on an exceptional dimension, for a dish rich in flavors and history. The spices, specially designed to reveal the flavor of the lamb, combine perfectly with the sweetness of the bourbon and the freshness of the vegetables. A recipe that celebrates tradition, while reinventing it. Enjoy your food !

Ingredients :

• 1 boneless shoulder of lamb, approximately 0.872 kg
• 2 to 3 tablespoons of François Lambert black garlic BBQ spice
• 1 onion, finely sliced
• 2 carrots, cut into small cubes
• 2 stalks of celery, cut into small cubes
• 50 ml extra virgin olive oil
• 100 ml bourbon (or another alcohol for deglazing, such as white wine, cognac or whiskey)
• 250 ml chicken or vegetable stock
• 2 tablespoons of Dijon mustard with François Lambert maple butter

Preparation :

1. Sear the lamb : Preheat your oven to 180°C (350°F). Season the lamb shoulder with the black garlic BBQ spices. In a large cast iron casserole dish, heat a little olive oil and sear the lamb shoulder on all sides until nicely browned.

2. Prepare the vegetables : Remove the lamb from the casserole and set aside. In the same pot, add a little more olive oil if necessary and sauté the onion, carrots and celery until soft.

3. Deglaze : Add the bourbon (or alcohol of your choice) and let it reduce by half.

4. Cooking in the oven : Return the lamb to the casserole dish, add the chicken or vegetable broth, Dijon mustard and maple butter, mix well, cover with the lid and transfer to the oven. Cook for approximately 1 hour 30 minutes. Then remove the lid and cook for another 20-30 minutes to brown the lamb.

5. Rest : Let the lamb shoulder rest for 10-15 minutes before carving.

Serving : Serve the sliced ​​lamb shoulder with vegetables and cooking juices. A gratin dauphinois or roasted potatoes will also make an excellent accompaniment.

Good tasting!