Braised lamb with rosemary garlic

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.


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