Every summer I spend a few weeks at my sister’s house in Brittany, and I come back every time with a new culinary obsession inspired by countless hours spent around the kitchen with my family cooking, eating, and talking about food. One year my preoccupation was yogurt, another time marinated olives, and one year it was slow-roasted lamb. There simply is no better way to cook – or eat – lamb. It’s completely stress-free and utterly delicious.
The gist of the recipe is to rub the lamb with herbs and garlic and let it cook for hours in a very low oven. It is a beautiful dish to serve for any holiday feast, and with a bit of luck there might be some left over for a lazy next day.
It would go very well with oven-roasted vegetables, polenta, or mashed potatoes. —nettleandquince
4 hours 15 minutes
6 to 8
each sage, rosemary, thyme, summer savory
freshly ground black pepper
6-lb bone-in lamb shoulder
In This Recipe
Preheat oven to 425°F (220°C).
Finely chop the herbs. In a mortar, coarsely grind the coriander seeds and set aside. Next grind together the salt and garlic cloves. Mix in the herbs, coriander, and a generous amount of black pepper. Finally drizzle 3-4 tablespoons olive oil to make a coarse paste.
Trim the fat from the lamb and rub with the herb paste on all sides. Place the lamb shoulder in a large cast-iron pot or roasting pan. Put the lamb in the oven and let roast at a high temperature for 15 minutes.
Reduce heat to 300°F (150°C), seal the pot with a tight-fitting lid (or with aluminum foil if using a roasting tray), and forget the lamb in the oven for 3 or 4 hours.
The meat will fall off the bone, and it will be even more delicious reheated the next day.