Lamb shoulder the Moroccan way by Paul Bocuse

This lamb shoulder made according the Moroccan way by Paul Bocuse is just a marvel! The mix of curry, cumin and paprika with thyme or rosemary give a very special taste and flavor to the meat which is cooked in a way that makes it so unbelievable moist! If you like lamb you should definitely make this recipe! Your turn to play ;)

In two words:

“At the smallest change bad guys fall and they exist no more; the house of the fair ones will always be standing”.

Old Testament, Solomon Proverbs Tweet
To Start...

difficulty easy
preparation– 5’
cooking - 40’ (at 140°C) + 30’ (at 180°C covered with aluminum foil) + 6’ x 2 (at grill)
serves - 4  

Ingredients

  • 900gr of lamb shoulder without the bones
  • ½ teaspoon of paprika
  • ½ teaspoon of cumin
  • ½ teaspoon of curry
  • 1 teaspoon of thyme or rosemary
  • 2 teaspoons of olive oil
  • 2 tablespoons of liquid honey (*)
  • 3 tablespoons of beer
  • 3 tablespoons of cooking juice
  • 3 cloves of garlic of medium size
  • salt, black pepper

Steps

Lamb preparation

  • Preheat the oven at 140°C
  • Stir well in a bowl:
    • the paprika
    • the cumin
    • the curry
    • the thyme or the rosemary
  • Add the olive oil and stir again
  • Peel and slice the garlic in medium size slices
  • Make some cuts with a knife into the meat and fill them in with the slices of garlic and some salt and pepper
  • Pour the spices sauce with a teaspoon over the meat and use your hands to cover all its surface with this sauce both sides
  • Salt and pepper both sides

Cooking

    • Place the meat in a tray going into the oven with the skin side on top and cook for 40’ at 140°C
    • Next continue cooking at 180°C by covering the meat with aluminum foil
    • Once cooking is over, turn on the grill and use a bowl to blend together:
      • the liquid honey
      • the beer
      • the cooking juice
    • Brush the top of the meat with the honey/beer sauce
    • Cook for 6’ at the grill (not very close to the grill resistance)
    • Take the dish out of the oven and brush it again with the honey/beer sauce
    • Cook again for 6’ at the grill
    • Serve with some roasted potatoes or a salad
    • Enjoy :-)

What’s the story behind this recipe?

This recipe comes from Mr. Paul Bocuse who is an emblematic figure of the French Cuisine and who has been voted as the best Chef of the 20th Century by Americans! It had been already 10 years I was in France and I rarely cooked French food, so at a point I bought 3 small books of French cooking and baking: one was of Mr. Bernard Loiseau, another was of Mr. Paul Bocuse and the third one was of French pastry by the French Pastry Star Chef, Christophe Michalak ! In these books, I discovered a whole new world and this lamb recipe by Paul Bocuse got my attention because I love lamb but also because it used spices that I adore! By mistake I used rosemary and not thyme as the recipe dictated and after having made both versions! I must admit that I prefer the rosemary version! It’s up to you to choose which one prefer :)

The lamb cooked as described in this recipe with its mix of spices is just wonderful!

It really worth the time spent to make it because you are going to be amazed!

Run to your kitchen then ;) What are you waiting for?

Inspiration

A recipe in the book Bocuse Paul, Simple comme Bocuse, Editions Pocket, Paris, 2014

(*) if your honey becomes a bit hard, you need to heat it up for a little while as to make it liquid again

o-o C'est si bon ! o-o

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