With the evenings drawing out, our friends at Famille Perrin have shared with us this lovely lamb recipe – perfect for entertaining guests as we head towards Spring. What’s more, pair it with a red wine from the Perrin range and it will go down a treat!
Shoulder of Lamb with Figs
- 1 Lamb shoulder (approximately 2kg)
- 6 onions
- 2 fennel bulbs
- 800g Roseval potatoes
- 1 bulb of garlic
- 3 teaspoons of dry Thyme
- 350g dried tender Figs
- 10cl of Olive oil
- 100g of butter
- 175ml glass of white wine
- First prepare the vegetables. Peel the onions and slice them. Cut the fennel bulbs into 6 – 8 pieces. Peel the potatoes. Cut the figs in two and peel the garlic clove.
- Heat the oven to 110 degrees C
- Salt and colour the lamb shoulder with olive oil in a large pan or directly on a heat resistant roasting dish. Remove the lamb from the dish when nicely golden and brown the onions with the remaining olive oil. Add the butter and make it foam. Add the garlic cloves, thyme and figs. Season with salt and fry for 2 or 3 minutes. Add the glass of white wine.
- Pour this mixture into the roasting pan or dish and spread out over the bottom then arrange the fennel and potato quarters on top. Finally, place the lamb shoulder in the middle of the pan. Fill with fresh water up to mid level, cover with greaseproof paper and cover and tightly seal with aluminium foil.
- Cook in the oven for 8 hours at 110 degrees C
An aromatic, rich and deep wine. The tenderness of a lamb shoulder, marked by Mediterranean flavours, will enhance the supple and intense character of this wine.