Lamb shoulder with candied apricots
Main course meat
North African spicies
Crush the herbs separately in a mortar. Then mix them with the 4 herbs, cardemom powder, turmeric and ginger powder. Put away until use
Preheat the oven to 80ºC.
Clean the shoulder with grease and membranes. Cut the meat regularly. Season the shoulder with fleur de sel and 5 g of the African spice mixture.
Roasting of the shoulder
Heat a dash of olive oil in a pan. Roast the shoulder over medium heat until they are nicely browned. Deglaze with water, broth or wine. Add 30 cl of lamb gravy.
Put a lid on the pan and roast in the oven for 3 hours at 80ºC. Arrange regularly. Add the apricots and bake for another 30 minutes.
Peel and finely onion the onions and remove the core. Peel the garlic. heat a dash of olive oil in a pan. Let the onion gently fry for 10 minutes. Season with fleur de sel.
Then add the garlic and cook until it is nicely soft. Then raise the heat a little to caramelize.
Finish and service
Remove the lamb's shoulders from the pan and cut into nice portions. Heat the plates and place the shoulder here. Arrange the candied onion on the plate, together with the apricots.
Sieve the cooking gravy and mix with the lamb gravy and some thyme and chicken broth. Season with salt and pepper. Then put in a gravy bowl.
Serve separately with the gravy in the bowl.