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ROAST SHOULDER OF LAMB

Have your butcher bone the shoulder and tie it up with a thread. One hour before putting it into the oven, salt, pepper, introduce two bay leaves and a few branches of thyme and rosemary under the threads. Bake in a hot oven (preheated for 15 minutes, at 400F), placed over the rack of the dripping-pan. Turn when the upper side is brown. Add 1/2 glass of water in the dripping-pan, bake through. Leave in the turned off oven for 5 minutes. Take out, cut, collect the resulting juice. Deglaze the dripping-pan with 1 tablespoon of hot water and the butter. Thus baked, the shoulder of lamb is tasty.
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2 pieces of lamb shoulder, weighing 1Ê1/2 lbs to 1 3/4 lbs each
bay leaves, thyme, rosemary
salt, pepper
3 tbsp butter
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10
mn
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35
mn
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Ile-de-France
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Meat
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Saint-ƒmilion
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