Braised Shoulder of Lamb with Garlic from Sud de France by Caroline Conran
I am including this well-known recipe since, according to Robert Ledrole, author of Cuisine du Languedoc, it is deeply embedded in the food memories of Languedoc and Catalonia. It is also here beca...
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Ingredients
- several sprigs of marjoram
- 2 bay leaves
- salt, cayenne pepper
- 40 cloves of garlic
- 1 shoulder of lamb, boned, rolled and tied
- 1 onion, finely chopped
- 3 tbsp olive oil
- 250 ml dry white wine
- 250 g tomatoes, skinned, deseeded and chopped
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