Nonna Moccione’s Pascal lamb shoulder recipe

Pascal lamb shoulder

Serves: 6
Preparation: 60 minutes
Cooking: 120 minutes

Ingredients

• 1 La Bêlerie boneless lamb shoulder
• 500 ml of red wine
• 2 sprigs of rosemary
• 12 sage leaves
• 4 cloves of garlic, crushed
• Salt to taste (about 12 grams per kilo of meat)
• 2 tablespoons ground fennel seeds
• 2 tablespoons coarsely ground pepper
• 90 ml olive oil
• 45 ml unsalted butter

• 2 lbs of ratatouille potatoes
• 3 cups of cherry tomatoes
• 2 sprigs of rosemary
• 4 cloves of garlic
• 120 ml olive oil
• 250 ml white wine
• Salt
• Pepper

• 250 ml of parsley
• 250 ml of coriander
• 1 green onion
• 250 ml of olive oil
• Salt

Method

1. Ask the butcher to debone the lamb shoulder, or have fun doing it. Specify that you want the shoulder.  Season the piece on all sides with salt, pepper and fennel. Using butcher’s twine, tie the lamb and place in an airtight bag with the wine, sage, rosemary and garlic. Marinate in the refrigerator overnight.
2. The next day, remove the lamb from the bag, reserving the juices. In a large skillet, sear the lamb in butter and olive oil over medium high heat. Once colourful on all sides, remove lamb and deglaze pan with remaining juices. Boil for 30 seconds.
3. Transfer lamb and juices to a Pyrex dish lined with parchment paper and place in the oven at 325º F. After 30 minutes of cooking, add 250 ml of water to the bottom of the Pyrex dish. After 60 minutes, check the interior temperature with a meat thermometer.  It should read 60°C (may take up to 90 minutes, but checking with a thermometer is essential). Make sure the thermometer is in the centre of the meat to get an accurate internal temperature. Let stand for at least 30 minutes before serving.

1. While the lamb is resting, prepare the potatoes. Put them in a pot filled with cold water. Bring to a boil for 1 minute. Turn off and drain.
2. Cut the potatoes in half lengthwise and transfer to a large bowl. Add cherry tomatoes, rosemary, garlic cloves, olive oil, salt, pepper and white wine. Mix well.
3. Place on a baking sheet and bake at 375º F for 30 minutes or until colourful.

1. Using a food processor or blender, chop the herbs and olive oil. Add salt to taste. Can be refrigerated for four days and frozen for up to two months.

1. Spread a spoonful of plain 10% yogourt on the bottom of the plate. Add a spoonful of salsa verde, the potatoes and two half-inch slices of lamb. Drizzle a spoonful or two of the lamb juices on top of everything. Serve and devour.