Slow-roasted Shoulder of Lamb with Fresh Herbs from Sud de France by Caroline Conran
This is adapted from a dish served at Au Bonheur des Tartes, a tiny restaurant in Montpellier – little more than a hole in the wall, with tables outside in good weather. They specialize in the...
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Ingredients
- 1 shoulder of lamb, around 2.5 kg in weight, shank removed
- 8-10 sprigs of thyme
- 4-5 sprigs of rosemary
- 8-10 sage leaves
- 3-4 bay leaves, crumbled
- 3 fat cloves garlic, crushed or finely chopped
- 3 tbsp olive oil
- salt, pepper
- 300 ml dry white wine
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