Melting lamb shoulder with lemon

Average
3 heures 30 minutes
Expensive

A golden shoulder of lamb, combined with the intoxicating aromas of lemon, cumin and honey, accompanies tender potatoes. Divine gluttony!

Ingredients

1.6kg Whole lamb shoulder
4 to 6 organic lemons
Olive oil
2 yellow onions
6 large cloves of garlic
1tsp shaved cumin seeds
1 tsp peppercorns
Salt, freshly ground pepper
2tsp of honey
1kg of firm-fleshed potato
1tsp of turmeric
1 clove of garlic
1 bunch of flat-leaf parsley (or coriander)

Utensils

Recipe

Stage 1

The day before, wash the lemons. Place them in a saucepan and cover with cold water. Bring to the boil and let boil for 5 minutes. Drain, repeat the operation once. Drain and cover with cold water. Keep like this until 'when cooking the meat.

Stage 2

The next day, pour a little olive oil into the Pyrex cast iron casserole. Generously salt and pepper the shoulder on both sides. Brown in the casserole to color it. Place it skin side down. Add the cumin, pepper, peeled and quartered onions, garlic, drained whole lemons. Pour in a small glass of water, cover and bake at 180°C for 3 hours.

Stage 3

EpluExpensive the potatoes, cut them into fairly large pieces. Put them in a saucepan and pre-cook them in salted water with turmeric for 5 minutes from boiling. They should still be firm.

Stage 4

Take out the casserole dish. Brush the meat with honey. Grate the fresh garlic on top and place the drained potatoes. Place the lid on and put in the oven again for 20 minutes.

Stage 5

When ready to serve, sprinkle with flat-leaf parsley roughly chopped.