Slow Cooked Lamb Shoulder
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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
27 September, 2012
serves for
4
total time
0
HR
0
MIN
ingredients
Lamb shoulder
800 g
Onion
100 g
Carrots
100 g
Lemons
1 kg
Cumin
Coriander
Black pepper
To taste
Eggplants
2 each, big
Olive oil
3 tbs
Lemon juice
2 tbs
Celery
Salt
To taste
Chives
Coriander
Chervil
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.
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