1 Quebec lamb shoulder roast, approx. 3 lbs (1,5 kg) boneless and tied
3 tbsp Dijon mustard
Olive oil
1 onion, sliced in rounds
1 sprig fresh sage
2 sprigs fresh rosemary
Juice of ½ lemon
2 tbsp (30 ml) soya sauce
50 ml beef stock
Fleur de sel
Pepper
Preparation
Preheat the oven to 350 °F/175 °C.
Mix the soya sauce, Dijon mustard, salt and pepper and spread over the roast.
Heat a skillet to medium high heat and brown the roast on all sides in olive oil.
In a baking dish, place the onions on the bottom and the roast and herbs on top.
Remove excess fat from the skillet, mix the lemon juice and beef stock and deglaze the pan with this mixture (this way you retain all the delicious juices from the meat) and pour over the roast.
Cover and bake for about 1 hour, turning it after 45 minutes (cooking time may vary: once the meat is fork tender, it’s ready).
Chef’s Tip
This recipe can be done on the barbecue (with the lid closed). Allow approximately 20 minutes per side and turn the roast often.
