Lamb Recipes: Slow Cooked Lamb Recipe By Bertrand Grébaut

Recipe

Main course

Slow Cooked Lamb Shoulder

An old family classic lamb recipe reinterpreted and shared by French chef Bertrand Grébaut: a dish of long-stewed lamb with smoked eggplant and greens

Ingredients

For the lamb shoulder

Lamb shoulder 800 g
Onion 100 g
Carrot 100 g
Lemon 1 kg
Cumin
Coriander
Black pepper To taste

For the side

Eggplant 2 each, big
Olive oil 3 tbs
Lemon 2 tbs
Celery
Salt To taste

To garnish

Chive
Coriander
Chervil

Info box

Recipe category Main course
Recipe yield 4

Preparation

For the lamb
Cook the lamb shoulder in a pan.
Add the onion and herbs browned in oil.
Fill the pan with water to the brim.
Cook it for 12 hours at 80°C with a cover.

For the side
Parboil and peel the eggplants.
Season with olive oil, lemon and salt.
Cut the celery very thin and season with the same ingredients.

To garnish
Garnish with chives, coriander and chervil.