Roasted Lamb Shoulder with Herbs and Olives

Ingredients

• 1 onion
• 1 head of garlic
• 3 sprigs rosemary
• 5 sprigs thyme
• 5 sage leaves
• 2 milk lamb shoulders (about 500 g each, with bone)
• coarse Sea salt
• Pepper (freshly ground)
• 0.5 tsp crushed cumin
• 5 tbsp olive oil
• 80 g pine nuts
• 250 ml dry white wine
• 300 ml lamb stock (glass)
• 2 Bay leaves
• 150 g black olives (in oil)
• fleur de sel (for serving)

Instructions

1. 1.

   Preheat the oven to 170°C (fan).

2. 2.

   Peel and finely chop the onion. Remove the outer skins of the garlic head, but do not peel the cloves.

3. 3.

   Wash and dry the herbs; pat lamb shoulders dry and rub with salt, pepper and crushed cumin. Heat oil in a roasting pan and sear the lamb shoulders on all sides for 5-6 minutes. Add onion, garlic, herbs and pine nuts, toast briefly, then deglaze with white wine. Pour in lamb stock, add bay leaves, cover tightly and roast in the preheated oven for 1 hour, turning once midway.

4. 4.

   After an hour, lift the lid, add olives, turn the lamb shoulders again and continue roasting uncovered for about 30 minutes until crisp. The meat is done when it easily releases from the bone and the juices run clear.

5. 5.

   Let the meat rest for 10 minutes before serving. Slice off the meat from the bone, arrange on plates with pan jus, olives and pine nuts, sprinkle with fleur de sel and grind fresh pepper over.