for 8 person

Shoulder of lamb

5	garlic cloves, squeezed
1 tbsp	rosemary, finely chopped
1 tsp	salt
a little	pepper
1 ⅕ kg	lamb shoulder, boneless, ordered in advance from the butcher
8 piece	kitchen twine, each approx. 20 cm long
2 tbsp	clarified butter

Cook

3	red onions, quartered
500 g	carrots, cut into pieces
½	celeriac, cut into pieces
600 g	raclette potatoes, cut in half
1 tbsp	white flour
1	bay leaf
1	clove
1 dl	white wine
2 dl	veal stock

How it's done

Shoulder of lamb

Mix together the garlic, rosemary, salt and pepper and rub into the lamb. Roll up the lamb, place the lengths of twine on a board, lay the meat on top and tie up with the twine. Heat the clarified butter in a roasting pan. Brown the meat all over for approx. 6 mins., remove.

Cook

Put all the ingredients up to and including the clove in the roasting pan and sauté for approx. 3 mins.

Pour in the wine and reduce to approx. half the amount. Tip in the stock, bring to the boil, return the meat to the pan. Cover and braise for approx. 1½ hrs. in the centre of an oven preheated to 160°C. Remove the lid and finish cooking for approx. 30 mins.

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