Café du Marché in Carouge

One night's lamb shoulder – like roasted meat from the grill

The chiefs of the Café du Marché Carouge – Julien Faivre and Nicolas Ferrières propose: 

Ingredients for 2 persons 

1 shoulder of local lamb (800 g)
200 g whole peeled shallots 
1 fresh sprig of rosemary 
1 red bell pepper cut lengthwise and deseeded 
1 tablespoon of non-spicy Ras el-hanout 
1 head of garlic
Olive oil 
1 tablespoon of fennel seeds 
1 good pinch of Piment d'Espelette 
Fleur de sel  

Utensils
1 cast iron casserole dish or a special roasting paper 
1 cutting board  

The day before
Ask your butcher to bone the lamb shoulder and keep the sleeve. Roast the meat on all sides in a casserole dish with olive oil. Let it cool down. 
Preheat the oven to 70°C. Add the shallots, the garlic cloves, the bell pepper quarters on the sides and sprinkle with olive oil.  

Season the whole and add a small glass of water. Before you put the pot in the oven, be sure to cover the pot so that the juice does not evaporate. Cook for 10 hours (overnight). 

The next day
Preheat the oven to 220°C for 20 minutes. Lightly butter the top of the shoulder, place the casserole in the oven without a lid until the meat crisps. Allow 8 to 10 minutes. 

Serving

Present the shoulder on a board or in a casserole dish with a sprig of rosemary in the sleeve, serve with the aromatics, bell pepper wedges, juices and possibly with small country fried potatoes.  

To match the shoulder of lamb, the Café du Marché Carouge serves the Cannonau di Sardegna DOC from Silvio Carta from Sardinia.

Tasting note

Back to overview