Lamb shoulder with sage
Preparation : 15 min
Cooking : 3 h 
Total time : 3 h 15 Rest : 0 min
4 people
1.5 kg of semi-boneless lamb shoulder
1 onion
1 pinch of coarse salt
8 small carrots
3 turnips
3 small zucchinis
4 leaves of sage
10 cloves
1 pinch of cumin
3 leeks
1 pinch of pepper
250 g of small potatoes
RECIPE STEPS
1
Peel the onion, cut it into four, stud it with cloves.
Pour the water into the steamer's reservoir, add the onion.
- 1 onion
- 10 cloves
2
Spread the sage leaves on the steamer basket in a way that still allows the steam to circulate. Place the lightly salted and peppered shoulder on it.
Put the lid on, cook for 3 hours while regularly checking the water level.
- 1.5 kg of semi-boneless lamb shoulder
- 4 leaves of sage
- 1 pinch of pepper
3
Wash the vegetables, peel them except for the rattes.
Add them 3/4 of an hour before the end of cooking. Let them drain.
- 8 small carrots
- 3 turnips
- 3 small zucchinis
- 3 leeks
- 250 g of small potatoes
4
The lamb shoulder must be confit at the end.
Serve it hot, surrounded by its vegetables, accompanied by a small plate of coarse salt and cumin.
- 1 pinch of cumin
- 1 pinch of coarse salt