Mixture of fresh herbs: a few sprigs of thyme, rosemary, oregano, salt and 1 clove of finely chopped garlic
2-3 bay leaves
2 cloves garlic
1 t. (250ml) beef broth
Salt and pepper, to taste
Preparation
Preheat oven to 300 F (150 C).
Place the herbs and the clove of garlic in a mortar and crush until a coarse paste is obtained.
Rub the lamb with the paste. Add salt and pepper to taste.
In an ovenproof casserole dish, place the onion quarters, the bay leaves and the shoulder of lamb and add the broth then cover.
Bake for 4 hours, basting with pan juices occasionally. Check the cooking of the lamb. It should flake with a fork, otherwise return to the oven until desired doneness.
Once cooked, remove the lamb from the oven and cover lightly with aluminum foil to rest for a few minutes.
Chef’s Tip
Several recipes can be made with leftover pulled Quebec lamb such as gyros, tacos, burgers, pizzas or even shepherd’s pie!
