INGREDIENTS

• 1 shoulder of lamb
• 5 fl. oz. white wine
• 5 fl. oz. water
• 3 cloves of garlic
• 2 sprigs of rosemary
• salt & pepper 

PREPARATION

Preheat the oven to 250°F

1/ Heat the sauté pan to 2/3 of the maximum power of your stove, and test the heat using the 'water drop' technique.

2/ Brown the lamb on each side.

3/ Deglaze with the white wine and add the water.

4/ Add the crushed garlic cloves and the thyme and cook for 3 hours in the oven.