Shoulder of lamb with Farigoule de Forcalquier
• 1 shoulder of lamb, deboned and rolled into a roasting joint
• 1/2 bunch of sprigs of thyme and 1 glass of Farigoule
• 100 ml of olive oil
• 150 gof butter
• 200 g of fresh pasta
• 200 g of fresh spinach pasta
• 1 bunch of basil
• Fine sea salt, milled black pepper
Break up the thyme into a large board.
Brush the shoulder of lamb with olive oil.
Roll the shoulder in the thyme then place in a gratin dish.
Cook it in an oven at 200°C for 10 minutes.
Reduce the heat to 180°C and
cook for 20 minutes, basting it frequently.
Remove the shoulder from the cooking dish.
Wrap it in tinfoil to keep warm.
Remove the grease floating on the cooking juices.
Pour a small glass of cold water into the dish.
Place this into a small saucepan, add the Farigoule and reduce it by half to make a sauce.
Cook both types of pasta together for 2 minutes in salted boiling water.
Drain and empty into a large pre-heated serving bowl.
Stir in the butter cut into small cubes and mix well.
Slice the shoulder and place the slices on a serving plate.
Pour over the piping hot sauce and serve immediately with the fresh pasta scattered with basil.