Peel the garlic cloves. Remove the leaves from the thyme, rosemary, mint and parsley.
Chop aromatic herbs and garlic very finely. Season with salt and pepper and oil the mixture thoroughly.
Make deep cuts in the leg in 6 or 7 different places. Insert strips of butter in each incision and rub the meat with the oil, herbs and garlic mixture.
Place the lamb shoulder in an oiled ovenproof dish. Sprinkle with 6 tablespoons of olive oil and place in the oven for 1.5 hours, basting regularly with the cooking juices.
When the meat is cooked, let it rest. Deglaze the cooking juices with the white wine and reduce for 5 minutes over high heat.
It is ready!
The MagicTip: Accompanied by small fried potatoes and a salad, this dish is a real treat. The white wine can be replaced by the same amount of vegetable broth and the juice of a lemon without any problem.
The Eton Mess is the freshest simplest dessert. How about a local, greener version?
Ingredients :
6 local kiwis
10 ml of water
40 g sugar
1 lime
6 meringues
500 ml UHT liquid cream
Preparation :
Finely zest the lime and squeeze out the juice. Peel 4 kiwis, dice them and mash them up with a fork while adding water, lime juice and sugar. Keep the preparation in a cool place and the zest separately. Peel the remaining 2 kiwis and dice them.
Whip the UHT cream and a little sugar up to stiff peaks.
Break the meringues into pieces and mix them with the whipped cream (keep a few larger pieces for serving).
Place a few diced kiwi cubes, 1 tablespoon of kiwi fruit coulis and a layer of whipped cream with meringue at the bottom of several glasses. Fill the glasses in layers.
Finish with a bit of coulis, a piece of meringue and the zest previously reserved and serve.
One last MagicTip? Adapt this recipe with any over-ripe fruit you have at home or with your favourite fruit!