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