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Ingredients
Lamb Shoulder with Herbs and Olives
- Ingredients
- 1 onion
- 1 garlic clove
- 3 rosemary
- 5 thyme
- 5 Sage
- 2 Suckling lamb shoulder (each 500 grams, with bone)
- coarse Sea salt
- freshly ground peppers
- ½ tsp crushed Caraway
- 5 Tbsps olive oil
- 80 grams Pine nuts
- 250 milliliters dry white wine
- 300 milliliters lamb stock (from a jar)
- 2 bay leaves
- 150 grams black Olives (in oil)
- Fleur de sel (for serving)
Preheat the oven to 170°C (approximately 340°F).
Peel the onion and chop finely. Peel the outer skins of the garlic bulb but do not peel the cloves.
Rinse the herbs and shake dry. Rinse the lamb, pat dry and rub with salt, pepper and crushed caraway seed. Heat the oil in a roasting pan and sear the lamb on all sides for 5-6 minutes. Add onion, garlic, herbs and pine nuts and deglaze with the white wine. Add the lamb stock and bay leaves, cover and braise in a preheated oven for 1 hour. Turn meat over halfway through cooking time.
After 1 hour, remove the lid of the roasting pan, add the olives, turn the lamb again and continue to cook until browned, about 30 minutes. The meat is done when it is easily detached from the bone and the emerging meat juice is clear.
Let meat rest for 10 minutes before serving. Cut the meat from the bone, place on plates with gravy, olives and pine nuts and sprinkle with fleur de sel. Garnish with freshly ground pepper.