Ingredients
- 1 lamb shoulder
- 2 tbsp olive oil
- 3 French shallots, peeled
- 3 garlic clove
- 1 tbsp cumin seeds
- 7 oz white wine
- 1/2 cauliflower, cut into small florets
- 3 carrots, peeled and julienned
- 3 zucchini, julienned
- 1 cucumber, peeled and julienned
- 13/4 butter
Directions
Preheat the oven to 400°F (200°C).
Rub the lamb shoulder with the oil and season with salt and pepper. Put the lamb in a flameproof roasting tin and brown over high heat. Add the shallots, garlic and cumin, then roast in the oven for 40 minutes.
Remove the roast and pour over the white wine. Add the cauliflower, carrot, zucchini and cucumber and return to the oven for a further 15 minutes.
Add the butter and mix it well with the vegetables and serve immediately.
Recipe courtesy of Rotis: Roasts for Every Day of the Week by Stephane Reynaud/Melville House Publishing, 2011.
