This is a very traditional lamb shoulder recipe typical from Provence and the perfect Easter meal . Lamb shoulder are almost impossible to find here but you can make this sauce with any other lamb roast .
In your baking pan put a lemon ( sliced , seeds removed ) and a whole can of anchovies in olive oil ( do not be scared by the anchovies ..their bones will melt during cooking and they won’t give a fishy taste to your lamb at all but a nice deep salty flavor …this is actually the secret ingredient ….if you don’t tell , they won’t know but they will love it ! ) , then some garlic cloves ( i usually boil them first for 15 mns to pre-cook them , that avoid to have them dry out and still be hard …this way they will melt in your gravy ) If you are doing a leg of lamb you will probably have to double all these proportions . Lay over you lamb ( shoulder , leg or rack) . Insert a few garlic cloves rolled in thyme and salt under the skin. Rub with herbs, rosemary works very well , salt and olive oil ; bake .Once the meat is done , put aside . Remove the slices of lemon , take the skin of the garlic cloves and mix it all with the cooking juices to make the best gravy to accompany a lamb dish .
I like to serve my lamb with green beans, a potatoe gratin ( gratin d’auphinois de preference ! ) and an eggplant gratin too ….
For the gratin d’auphinois : slice with a mandoline thin slices of potatoes . Layer them in a baking dish with herbes de Provence ,sliced onions , salt and pepper. Cover with whipping cream or chicken broth if you do not want the dairy and fat !In Provence we do broth but in the rest of France they do cream and sometime cheese ….up to you . Bake until done …make sure it doesn’t get to dry …ad some liquid if necessary .
The eggplant “papeton” : skin and cube the eggplants ( 2 ) saute in oilve oil , ad salt , 2 bay leaves and cover immediately so the eggplant will give out water . Ad 2 crushed garlic cloves, thyme and cook cover until the eggplant make a mash .Ad a bit of water if it gets too dry . Take off the heat and ad 2 eggs beaten. Pour in a baking dish and bake in a double boiler until done ( 1 hour or so ) VOILA !!!
I appologize if my photos are not the best because I always remenber to take them when I’m in the midle of the cooking process and my hands are a mess or in a rush when I serve it because we really want to eat right away !!! Can’t wait when it’s that good 🙂