L’accord parfait : épaule d’agneau & légumes sautés avec une Marinade exceptionnelle 👌🏻

Ingredients

• 1.5 kg Lamb Shoulder (bone‑in, trimmed)
• 1 tablespoon Fresh Rosemary (chopped)
• 1 tablespoon Salt (kosher or sea salt)
• 1 teaspoon Black Pepper (freshly ground)
• 3 tablespoons Olive Oil (extra‑virgin)
• 2 tablespoons Honey (liquid, preferably mild)
• 2 sprigs Fresh Thyme (tied into bouquet garni)
• 2 leaves Bay Leaf (part of bouquet garni)
• 2 Large Onion (sliced into thin lamellae)
• 4 Garlic Cloves (peeled and sliced into thin strips)
• 200 ml Water (for the roasting pan)
• 300 g Green Beans (trimmed)
• 2 Carrots (peeled and cut into ½‑inch sticks)
• 200 g Broccoli Florets (cut into bite‑size pieces)
• 300 g Baby Potatoes (halved)
• 2 tablespoons Fresh Parsley (chopped, for vegetables)
• 2 tablespoons Olive Oil (for sautéing) (extra‑virgin)

Instructions

1. Make Garlic Incisions

   Using a sharp knife, cut the garlic cloves into thin strips and make small slits all over the lamb shoulder, inserting the garlic strips into each slit.

   Time: PT5M

2. Prepare the Marinade

   In a mixing bowl combine chopped rosemary, salt, pepper, olive oil, honey, and the thyme sprigs. Mix until a smooth paste forms.

   Time: PT5M

3. Marinate the Lamb

   Rub the marinade all over the lamb shoulder, massaging it into the meat and into the garlic incisions. Ensure both sides are fully coated.

   Time: PT5M

4. Prepare the Roasting Pan

   Line the roasting pan with parchment paper, spread the sliced onions evenly on the bottom, and place the tied bouquet garni (thyme and bay leaves) on top of the onions.

   Time: PT5M

5. Add Lamb and Liquid

   Place the marinated lamb shoulder on top of the onions, pour 200 ml of water into the pan, then cover the lamb with a sheet of parchment followed by a tight tent of aluminum foil.

   Time: PT5M

6. Roast Covered

   Preheat the oven to 200 °C. Roast the covered lamb for 1 hour 30 minutes.

   Time: PT1H30M

   Temperature: 200°C

7. Brown Uncovered

   Remove the foil and parchment, then continue roasting for an additional 30 minutes until the surface is golden and caramelized.

   Time: PT30M

   Temperature: 200°C

8. Steam the Vegetables

   While the lamb is roasting, place green beans, carrots, broccoli, and baby potatoes in a steamer basket over simmering water. Cover and steam for about 9 minutes, until just tender.

   Time: PT9M

9. Shock and Drain

   Transfer the steamed vegetables to a bowl of ice water for 2 minutes, then drain and pat dry.

   Time: PT2M

10. Sauté Vegetables

    Heat a skillet with 2 tbsp olive oil over medium heat. Add a handful of vegetables, minced garlic, salt, pepper, and chopped parsley. Sauté for 3‑4 minutes until lightly browned. Repeat for each vegetable batch.

    Time: PT10M

11. Rest the Lamb

    Remove the lamb from the oven, cover loosely with foil and let rest for 10 minutes before carving.

    Time: PT10M

12. Plate and Serve

    Carve the lamb shoulder into thick slices, arrange on a serving platter, and surround with the sautéed vegetables and caramelized onions. Drizzle any remaining pan juices over the meat.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

20 g

Fat

30 g

Fiber

5 g