Shoulder of lamb and small spelled from Romain Casas

Europe 1 12:30 p.m., April 10, 2022

Ingredients

1 lamb shoulder of 1.3 kg

2 carrots

2 onions

1 head of garlic

1 bunch of fresh thyme

1 bouquet garni

1 liter chicken stock (or water)

40cl of white wine

250g of butter

Salt and pepper from the mill

For the spelled:

1 onions 

20cl of white wine

250g small spelled 

Lamb cooking juices (possibly water to top up)

6 button mushrooms

1/2 candied lemon

50 gr wild garlic (Possible to replace with parsley)

50 grams of butter

Preheat the oven to 120°C.

Peel the carrots and cut them into small dice.

Peel and slice the onions.

Detach the garlic cloves and keep them whole without peeling them.

In an ovenproof casserole dish, heat the olive oil then brown the shoulder over high heat for 2 to 3 minutes on each side.

Add the carrots, bouquet garni, garlic cloves and onions.

Season with salt and pepper then add the chicken broth and white wine.

Scatter the sprigs of thyme around the shoulder.

Cover the casserole and bake for about 6 hours.

Once the cooking is finished reserve the meat in a dish, strain the juice (keep one half for cooking the spelled and the other half to reduce in a saucepan).

Once the juice has been reduced by half, finish the juice with half a clove of crushed garlic, a sprig of thyme and a nice knob of butter. 

- Cut the onions into small dice.

- Brown the onions in your casserole or saucepan with the butter, once the onions are very translucent add the spelled and sauté for two minutes.

-Add the white wine, once the white wine has been absorbed, add the cooking juice of the lamb little by little as if you were making a risotto, if you have no more juice you can add water, repeat the Operation until the spelled is completely cooked (45 to 55 minutes) the spelled must remain relatively firm. 

-In the meantime, you can cut the mushrooms into large pieces and fry them over high heat with a knob of butter, a head of crushed garlic and a sprig of thyme

Once the cooking is finished you will be able to add a nice knob of butter, pan-fried mushrooms, chopped wild garlic, candied lemon cut into small pieces, salt and pepper.

Before serving, place the meat for 20 minutes in the oven at 180 degrees with butter and baste regularly. 

You can now dress your spelled in a pretty dish or casserole dish, then your shoulder of lamb.

(for a little color you can put a little candied lemon and wild garlic on top of the dish) 

Serve the juice on the side and all you have to do is enjoy.