Recipes

Epoule de Mouton au Romarin | (Lamb Shoulder with Rosemary)

Cuisine: French

Type: Main Course

Serves: 8

Source:	Sylvie Lallemand
Attributes:	Quick and Easy
Comments:
Serving Suggestions:

Ingredients:

4 lb shoulder of lamb, deboned
4 to 6 cloves garlic
3 to 4 tbs fresh rosemary
Salt & pepper

Instructions:

1. Trim lamb of all fat and membranes.

2. Finely chop the garlic and rosemary and combine well. You will need about 1/4 cup.

3. Lay out the shoulder. Salt and pepper. Smear the paste of garlic and rosemary on the lamb. Roll it up and tie it with kitchen string. Dry it well with paper towels.

4. Brown all sides in a little fat or oil in an ovenproof dish. Add a little water (about 1/4 cup) to the dish and cover.

5. You can cook on top of the stove or in the oven. Cook about 20 minutes for each lb of lamb. Boil down the sauce to thicken it a little and pour over the sliced lamb.

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