1 shoulder of lamb
1⁄2 head of garlic
1,5 cups white wine
1,5 cups water
Salt & Black pepper
1 bouquet of herbs (laurel, thyme, sage)
1 onion in mirepoix
1 coffee spoon grated fresh ginger
750 ml chicken stock
500 g. frying potatoes
Prepare the shoulder of lamb by cutting off the excess parts. Cut off the bottom edge of the bone with a machete. Add salt and black pepper.
Bake on a plate with the skin facing down at 160 Celsius degree with 1 cup of white wine, 1,5 cups of water, onion, garlic, lamb offcuts and aromatic herbs; soak regularly with the cooking juice, add water if necessary.
After 1 hour of cooking, take the onion, garlics, lamb offcuts and herbs out of the baking plate and continue to bake the lamb shoulder in the oven for another half an hour. After half an hour, turn it around it, coat the edges of the bone with aluminium foil so that they will not burn; continue to bake at 200 Celsius degree until the skin is crispy.
Meanwhile place the onion, garlic and lamb cutlets into a saucepan, add grated fresh ginger and some wine, cook until the wine evaporates. Add the chicken stock and continue cooking for 15 minutes. Then strain it and reduce the gravy until it reaches demi-glace texture.
Peel and turn/trim the potatoes (see photo below), confit them in olive oil, then fry at the moment of serving.
Present the lamb shoulder after taking the shoulder‐blade out, together with the potatoes and the gravy.