Easter lamb Dubernet style

Easter is coming! And with it the traditional family lunch around some gourmet and festive dishes. While foie gras is still the order of the day as a starter, this year cook lamb in the best possible way with this signature leg of lamb recipe by Maison Dubernet !

ROASTED SHOULDER OF LAMB AND STEWED TARBAIS BEANS

Serves 4
Preparation time: 1 hour
Cooking time: 3.5 hours
Rest time: none

Ingredients:

• 1 shoulder of lamb of about 1kg
• 250g Tarbais beans (fresh or frozen)
• 1 bunch of new carrots
• 250g of button mushrooms
• 1 sweet onion
• 1 small can of crushed tomatoes
• Thyme, rosemary, garlic
• Olive oil & butter
• Salt, pepper & Espelette pepper

Preparation:

• Season the lamb shoulder with salt and pepper. In an ovenproof casserole, brown the lamb on all sides in olive oil. Add 3 peeled garlic cloves, thyme and rosemary. Pour water halfway up the meat. Cover and bake for 2? hours at 150°.
• Glaze the carrots and mushrooms in butter and a little water.
• Chop the onion and brown it in a frying pan. Add the beans, crushed tomatoes, salt, pepper and a little Espelette pepper. Leave to simmer for 1 hour.
• Arrange the sliced lamb shoulder - roasted and melting - on a plate with its garnishes. Finish with a sprinkling of Espelette pepper.

Fancy a delicious Easter lunch without spending hours in the oven?

Find here all our family and festive ready meals!

Pssst for the foie gras...it's over here!