Here’s a recipe for a succulent lamb dish from a new cook book, French Countryside Cooking, by Daniel Galmiche
This recipe comes from French Countryside Cooking by Daniel Galmiche, published by Watkins Media at £25.
Serves Four – Six
1tbsp of sea salt
3tbsp of olive oil
4 large basil leaves
8 garlic cloves
5cm piece of root ginger, peeled and diced
2 banana shallots
100ml of Chardonnay vinegar
750ml of lamb stock
2 tomatoes, quartered
A few small rosemary sprigs
Freshly ground black pepper
You can keep the shoulder on the bone if you want, as it is slowly cooked, and the bone will come out very easily at the end. Here I have used basil, garlic and also ginger, the latter being slightly more unusual with lamb but bringing an exotic touch that goes really well. Then the Chardonnay vinegar brings a welcome sweet acidity. Make sure you brown the lamb well first, then reduce the heat and slow-cook the lamb to perfection.
Preheat the oven to 220°C/425°F/gas 7. Season the lamb with the salt and plenty of black pepper, massaging the seasoning into the lamb really well. Put it in a deep-sided, flameproof roasting tray, drizzle with the oil and roast for 25–30 minutes until browned all over.
Add 2 of the basil leaves, the garlic, ginger and shallots to the tray and return to the oven for 5 minutes. Remove the tray from the oven again and put over a low heat. Add the vinegar, which should evaporate more or less immediately, and deglaze the pan by stirring to remove any caramelized bits stuck to the bottom. Add the stock and tomatoes and stir to combine everything, then cover with kitchen foil, leaving one edge open to allow the steam to escape.
Turn the oven down to 140°C/275°F/gas 1, return the lamb to the oven and roast for 30 minutes. Remove the foil, baste the lamb and cover again. Repeat after 30 minutes, then remove the foil and cook for a further 2 hours, basting every 30 minutes. The lamb should be lovely and tender, almost falling apart.
Remove the tray from the oven, then pour the juices through a sieve into a sauté pan. Put over a medium-high heat and cook for 5–8 minutes until thick enough to coat the back of a spoon, stirring continuously. Chop the remaining basil leaves and add to the sauce, then season with salt and pepper to taste.
Carve the lamb, spoon over the sauce and top with the rosemary sprigs. Serve with some fried aubergine and courgette slices.