Lamb Shoulder with 40 Garlic Cloves

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4 portions


10 minutes


  • 1 kg (2 lbs) Quebec lamb shoulder
  • 1 tbsp (15 ml) olive oil
  • 40 whole garlic cloves (unpeeled)
  • 2 onions, finely sliced
  • 2 tbsp (30 ml) tomato paste
  • 2 cups (500 ml) red wine
  • A few sprigs of rosemary
  • 4 bay leaves
  • 1 tbsp (15 ml) butter
  • Salt and pepper


  1. Preheat the oven to 425 F (220 C). Rub the lamb with the olive oil, salt and pepper.
  2. In an oven-safe dish, cover the bottom with the garlic and onions and place the lamb over top. Cook for 30 minutes.  
  3. Reduce the temperature to 320 F (160 C). Mix the wine and tomato sauce and pour into the dish. Add the rosemary and bay leaves. Cover with aluminum foil and cook for 3.5 to 4 hours.
  4. Once tender, remove the lamb and keep it warm.
  5. In a sauce pan, bring the cooking liquid to a boil with the butter. Reduce by half, stirring constantly.

Chef’s Tip

This recipe can be made with a Quebec leg of lamb.