La sélection du moment

    The end of year festivities are coming up, Christmas is almost here! I offer you a selection of festive recipes to delight your taste buds and your guests. Tarama, foie gras, logs, I give you all my secrets. There are in this selection, recent recipes and others that I have published for nearly 12 years, so the photos are not all equal! Just click on the recipes to access them!

Home Savory Shoulder of Lamb with Garlic Cream

Shoulder of Lamb with Garlic Cream

Difficulté : Easy
Catégorie : Savory
This very tender lamb shoulder is served with a creamy mascarpone sauce and garlic cloves preserved with fresh rosemary. It can be served with potatoes, either cooked in the same dish or separately, sautéed with fresh garlic and herbs.

Recipe for “lamb shoulder with garlic cream” for 4 to 6 people:
-1 boneless lamb shoulder (we keep it for cooking, but separately)
-2 heads of garlic + 1 clove (for the potatoes)
-5 sprigs of fresh rosemary
-250g of mascarpone
-olive oil
-salt, ground pepper
-2 kg of potatoes
Preheat oven to 160°C.
Start by pricking the meat all over with a knife.
In a small blender, put the leaves of 2 or 3 sprigs of rosemary (passed in water), salt and a good tablespoon of olive oil.
Massage the meat with this preparation so that all the meat and the holes are covered with this “sauce”.
Put the shoulder (I put the bones under the meat so that they take more taste) in an oven dish with the cloves of garlic, with their skins. Gather leaves from another rosemary sprig and scatter in the dish.
Cut off just the top of the second head of garlic. Place the second whole head of garlic in aluminum foil with rosemary leaves (still washed), a tablespoon of olive oil and salt. Close in foil.
Place this papillote in the dish.
Put in the oven at 160°C for 1h30. If you want to add potatoes, you can put them in the dish after this hour and a half (peeled and cut into pieces).
Alternatively, you can cook the potatoes separately in a large wok (I find this more practical because woks have a large capacity and you can brown 2kg at once!) with olive oil and salt. I put them raw and sauté them directly, first with a lid and then without, stirring regularly. You can add a crushed garlic clove and a few rosemary leaves and one or two shallots.
Then increase the oven to 180°C and bake for another hour to an hour and a half.
Just before serving, remove the papillote from the dish.
Take the flesh of the head of garlic (without the skin) with the rosemary leaves and put it in a saucepan.
Add the 250g of mascarpone and heat over low heat.
As soon as the cream boils, turn off the heat and serve over the meat with the potatoes.

Leave a comment

La sélection du moment

    The end of year festivities are coming up, Christmas is almost here! I offer you a selection of festive recipes to delight your taste buds and your guests. Tarama, foie gras, logs, I give you all my secrets. There are in this selection, recent recipes and others that I have published for nearly 12 years, so the photos are not all equal! Just click on the recipes to access them!

Recettes Populaires