Shoulder of Lamb

1. 1

   Insert garlic in the flesh and rub the roast with salt, pepper and dried tarragon.

2. 2

   Roast in the same way as the leg .

3. 3

   Serve with plenty of melted butter seasoned with tarragon, and a white bean salad.

4. 4

   To make this salad, boil white dried beans until tender.

5. 5

   Drain and dress with salt, pepper, olive oil, wine vinegar and grated onion to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.