Lamb shoulder with sage, fennel with orange
Ingredients
For
4
personnes
- 1 leg of lamb (boned by your butcher)
- About thirty sage leaves
- 1 head of garlic + 2 cloves
- 2 tablespoons of traditional-style olive oil
- 1/2 teaspoon of fennel seeds
- 1 litre of veal stock
- Fleur de sel
- Pepper
For fennel with orange:
- 3 fennel bulbs
- 1/3 glass of white wine
- The juice and zest of an orange
- 1 tablespoon of traditional-style olive oil
- Salt, pepper
For the “sage butter”:
- 15 cl of traditional-style olive oil
- 1/2 bunch of sage
Tip
If you like lamb, we also have a recipe for green lamb chops, a lamb and olive terrine, or a lamb burger with sweet potato chips. We recommend a traditional-style French olive oil from Provence – matured olives PDO, from the Vallée des Baux-de-Provence – matured olives PDO, from Aix-en-Provence – matured olives PDO – or an ‘old-fashioned’ olive oil or matured olives…
Instructions
- Prepare the sage butter a few hours beforehand or the night before: finely chop the sage. Gently warm the traditional-style olive oil, then add the sage. Leave to infuse, then pour into ice cube trays and place in the freezer to set.
- Prepare the meat: peel the 2 cloves of garlic and rub them over the lamb shoulder. Season with salt and pepper, sprinkle with fennel seeds and place the shoulder in a casserole dish with 2 tablespoons of traditional-style olive oil. Brown on all sides. Remove the shoulder and set aside the juices at the bottom of the casserole dish.
- Wrap the nicely browned shoulder in sage leaves and tie it up. Place the shoulder in a steamer basket, pour the veal stock into the reservoir (adjust the quantity to suit your appliance) and cook for 1 hour (check regularly to ensure there is enough stock in the reservoir).
- Meanwhile, sort through the fennel bulbs and cut them into quarters or eighths (depending on their size). In the casserole dish, add a tablespoon of traditional-style olive oil to the lamb juices and brown the fennel. Once lightly browned, deglaze with the wine, the orange juice and zest, season with salt and pepper, and cook for about 20 minutes.
- Once the leg of lamb is cooked, cut it into generous slices and serve with the fennel and sage butter.
Tip
If you like lamb, we also have a recipe for green lamb chops, a lamb and olive terrine, or a lamb burger with sweet potato chips. We recommend a traditional-style French olive oil from Provence – matured olives PDO, from the Vallée des Baux-de-Provence – matured olives PDO, from Aix-en-Provence – matured olives PDO – or an ‘old-fashioned’ olive oil or matured olives…
We recommend...
For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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