Recipe: Lamb Shoulder with Rustic Flavors

Open the lamb shoulder and spread it out well on the work surface. Give a few twists of the pepper grinder and generously coat it with tapenade. I intentionally do not add salt because the tapenade is already salty. Crumble a nice sprig of thyme and one of summer savory over the entire surface.

Roll the shoulder and wrap it, then tie it up to make a roast. Place the sprigs of rosemary on the roast and wrap everything in parchment or aluminum foil (I used the butcher's paper). Let it rest for 2 hours in the refrigerator (you can do it the day before to save time; it will only be better).

For cooking, add a little olive oil to a casserole dish that can go in the oven and brown the roast on all sides after removing the rosemary sprigs (which should be kept). Cover and place in a hot oven at 200°C for 20 minutes, making sure to add the rosemary sprigs and the garlic cloves with their skins crushed by the palm of your hand. The meat is cooked through, slightly pink, and tender.

During the resting time, or the day before, prepare the "little lamb juice" that will be used to baste the slices on the plate. To do this: sauté the shallot, crushed garlic, leek, and sliced carrot in a pot. Add the trimmings and bones, sauté everything, deglaze with red wine, season with salt and pepper, add a sprig of thyme, and let it simmer gently for a good hour.

To finish: To serve, slice a nice piece, drizzle it with its juices, and serve it with mashed potatoes drizzled with olive oil and a few braised endive leaves. You can add one or two cloves of garlic that have caramelized with the meat during cooking.