Slow-Roasted Lamb Shoulder, Provençal Herb-Crust
🍳 oven
⏱ 748 min
🍽 serves 10
📋 21 ingredients
Nutrition per serving
2261
calories
108.0g
protein
226.7g
carbs
108.4g
fat
Ingredients per serving
- 0.8 oz Water
- 0.5 lb lamb shoulder
- 0.4 oz Peeled Garlic
- 0.4 each thyme sprigs
- 0.4 lb polenta
- 0.2 tsp Kosher Salt
- 0.2 oz rosemary
- 0.2 oz Pomegranate juice
- 0.2 lb lamb bones
- 0.2 oz Celery
- 0.2 tbsp kuzu starch
- 0.2 cup cipollini onions
- 0.2 lb spring vegetables
- 0.1 oz sugar
- 0.1 tbsp pepper
- 0.1 oz thyme
- 0.1 oz Onions
- 0.1 each Large Carrots
- 0.1 oz Olive Oil
- 0.1 oz Honey
- 0.1 tbsp thyme leaves
Method
1. On Wednesday morning, prepare the lamb shoulder by combining salt, sugar, cracked pepper, crushed garlic, chopped rosemary, and chopped thyme in a bowl. Rub this mixture all over the lamb shoulder, ensuring it is well coated.
2. Place the rubbed lamb shoulder on a wire rack set over a baking sheet and refrigerate uncovered for 24 hours to allow the flavors to penetrate and dry out the surface of the meat.
3. On Friday afternoon, preheat the oven to 250°F. Place the lamb shoulder in a roasting pan, cover loosely with foil, and slow-roast for 12 hours.
4. After 12 hours, increase the oven temperature to 425°F. Remove the foil and continue roasting for an additional 8 minutes to achieve a nice char on the surface of the lamb shoulder.
5. Remove from the oven and let rest for at least 30 minutes before slicing or pulling the meat. Keep warm until ready to serve.
6. For the pomegranate-thyme jus, combine lamb bones, Bartenura red pomegranate juice, diced onion, carrot, celery, and thyme sprigs in a large pot. Bring to a boil, then reduce heat and simmer for 3 hours, skimming any impurities that rise to the surface.
7. Strain the jus through a fine-mesh sieve into a clean saucepan. Whisk in kuzu starch dissolved in a little water until the jus thickens. Keep warm on a blech or low heat setting.
8. To prepare the polenta cake, bring 8 cups of water to a boil. Slowly whisk in 4 cups of polenta and reduce heat to a simmer. Cook for about 20 minutes, stirring frequently, until thick and creamy. Pour into a greased mold and refrigerate until set.
9. For the glazed cipollini onions, toss 2 pounds of cipollini onions with olive oil, honey, thyme leaves, salt, and pepper. Roast in a preheated 400°F oven for about 30 minutes or until caramelized and tender.
10. Roast an assortment of spring vegetables (such as asparagus, carrots, and radishes) in the same oven, tossing with olive oil, salt, and pepper, until tender and lightly charred.
