Slow Roasted Lamb Shoulder With Garlic Cream Sauce

From L’Institut Paul Bocuse: Chef Sebastien Charretier

L'Institut Paul Bocuse, Slow Roasted Lamb


1.     Preheat the oven to 325 Fahrenheit. Heat the olive oil and butter in a large frying pan over medium heat. Sautee the garlic cloves for 2 minutes.

2.     Using tongs or a fork, brown the lamb on all sides. Your goal is even coloration all around.

3.     Remove the lamb from the frying pan and place in a roasting pan. Set aside.

4.     Deglaze the frying pan with the Noilly Pratt and the stock. Simmer for 2-3 minutes.

5.     Pour the liquid and the garlic from the frying pan over the lamb. Add salt, pepper and fresh thyme. Seal the roasting pan tightly with foil (this may take more than one layer) and place in the oven for 3 hours.

6.     Remove from oven and let rest, covered, on countertop for 30 minutes.

7.     Pour the juices from the roasting pan into a sauce pan (recover the lamb with the foil), and reduce by one half. Add cream and continue to simmer until the sauce has thickened.

* I have had a difficult time finding bone-in lamb shoulders. I have actually had a difficult time finding lamb at all (see here.) I have had success with this recipe using lamb shoulder without the bone and the American version of a leg of lamb.

* For local lamb:

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