Recipe for 12 people:
2 semi-boned lamb shoulders
2 carrots
1 leek
2 onions
3 garlic cloves
chives and flat-leaf parsley
5 cl of Armagnac or Cognac
Espelette Pepper
Guérande salt
Pepper from the mill .
Peel the carrots, cut into strips using a mandolin, then julienne.
Remove the excessively green parts of the leek, then slice into thin julienne strips.
Peel and thinly slice the onions.
Peel and degerm the garlic, crush and cut into a fine brunoise.
Wash and finely chop the herbs.
Preheat oven th.8 (200°C)
Lay the shoulders of lamb on a large baking sheet, add the vegetables and herbs, distributing them evenly around the meats.
Add the Armagnac, salt and pepper, add the Espelette pepper.
Add a glass of water.
Put in the oven and cook for 1 hour.
At the end of this time, lower the oven to th.6 (160°C).
Moisten with a little water if necessary.
Turn the meat over and cook for another 2 hours.
Place in a large serving dish with the cooking garnish.
Accompany with a gratin dauphinois.
