| Recipe from the Black Countess Herbal Lamb Shoulder Ingredients1 bunch of tarragon1 sprig of fresh thyme1 sprig of rosemary1 shoulder of lamb of 1.5 kg completely boned2 cloves of garlic3 tablespoons of olive oil, pepper PreparationWash the tarragon, dry it and chop the leaves. Wash the thyme, dry it and remove the leaves. Peel the cloves of garlic and chop them. In a bowl, mix everything together. Preheat the oven to 240°C. Lay the lamb shoulder on the worktop, place the herb filling on the meat, roll it up and tie it up like a roast, without tightening too much. Dip the rosemary in the olive oil, then spread the aromatic oil over the meat. Place the shoulder of the lamb on a grill that you have placed on the oven's drip pan and bake for 30-45 minutes, depending on the degree of cooking desired. Halfway through cooking, turn the lamb with the help of a spatula, to avoid piercing it and make it lose the sauce. Sprinkle the meat with the rosemary flavoured oil again. Salt and pepper only at the end of cooking. Serve with potatoes au gratin or stewed fennel |
