Lamb shoulder flambée with Pastis HB
For 6 people only
Preparation time: 10 minutes – Cooking time: 40 to 50 minutes.
• 1 shoulder of lamb, about 1.5 kg
• 12.5 cl Pastis HB
• 1 nice slice of thyme
• 3 cloves garlic
• 3 tablespoons olive oil
• Salt and ground pepper
Ask the butcher to partially bone the shoulder, leaving the handle. Rub the garlic cloves to remove the small film, but leave them whole. Preheat the oven to 210°C (th.7).
Coat the meat with olive oil, season with salt and pepper, then place it in a roasting dish, if possible with a grill in the bottom. Place the garlic cloves and thyme next to it. Bake for 40 to 50 minutes, depending on the degree of cooking. Turn the shoulder once or twice and baste it often with the cooking juices.
At the end of cooking, heat the Pastis HB in a small saucepan, pour over the shoulder and flambé. Turn off the oven. Wrap the meat in a double layer of aluminum foil and let rest for 10 minutes. Cut the shoulder and place it on a hot dish. Collect the juice, pour it into a baking dish and place it over high heat. Remove the garlic and thyme, pour 12,5 cl of hot water, then boil by scraping with a spatula to recover the juices.
Pour into a hot saucer and serve with the meat.