A recipe from Chef Derek Dammann.
Serves 4 to 6
- 1 Quebec bone in lamb shoulder from a good source, ask your butcher
- Kosher salt and black pepper
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 head garlic, separated into cloves skin on
- 2 sprigs fresh rosemary
- 2 sprigs fresh sage
- 1 cup water
- 350 ml Maison Publique Sauce Roti
- Flaky sea salt to finish
- Good quality olive oil to finish
- 3 tbsp minced chives
- With a sharp knife, score the lamb about a centimeter deep in a criss cross pattern with 2 cm spacing between the lines. Season liberally with salt and pepper.
- In a roasting pan large enough to hold the lamb, place the carrots, onions, celery, garlic, herbs and water in the bottom and rest the lamb on top. Allow this to rest at room temperature for 8 hours. (see note below for why)
- Preheat the oven to 375F and place the lamb inside, after 45 minutes turn the heat down to 325F and continue to roast for 3 hours, basting the lamb every 30 minutes.
- At this point the lamb will be really tender, apply 1/2 of the Maison Publique Sauce Roti and smooth it evenly edge to edge over the surface of the meat and return to the oven for 15 minutes. Repeat with the remainder of the sauce and another 15 minutes. At this point the meat will be very glazy and smell amazing. Remove the pan from the oven and allow to rest for 30 minutes.
- Transfer the lamb to a serving platter, garnish with chives, season with flaky salt and drizzle with the olive oil. The meat will happily pull apart with tongs.
The reason for allowing the meat to temper this long is because if you place a cold piece of meat this large in the oven it will drop the temperature of the oven creating steam and not giving you the initial sizzle on the surface of the meat that you want. Don’t worry, you’ll be ok…