Name: Lamb Shoulders in Pot-Pourri (Epaules d’Agneau en Pot-Pourri)
Yield: Servings: 8
Cuisine: French
Ingredients: Bouquet garni: leek greens, celery branch, bay leaf, thyme, oregano, parsley (plus root); Handful fresh basil leaves, torn into fragments, and basil flowers (or chopped parsley); 1 cup dry white wine (plus the marinade); 8 ounces carrots, peeled, finely sliced; 8 ounces tender crisp turnips, peeled, finely sliced; 1 teaspoon finely crumbled mixed herbs (thyme, oregano, savory); Boiling water; 4 cloves garlic, peeled and finely sliced; 2 boned lamb shoulders; 1 pound onions, finely sliced; Salt, pepper; Salt; ⅓ cup olive oil (in all); 2 tablespoons olive oil; 1 clove garlic, pounded to a purée in mortar, mixed with:; ½ cup white wine; Small handful finely chopped parsley; 1 pound firm, ripe tomatoes, peeled, seeded, and cut into pieces; 3 medium-size sweet peppers (or 8 or 10 small elongated, light-green Italian peppers), seeded, sliced into strips lengthwise; 1 teaspoon sugar; 1 pound eggplant, peeled, cut into ½-inch-thick wedges

Preparation info

Servings:
8

Difficulty
Medium

Appears in

Simple French Food

By Richard Olney

Published 1974

About

The recipe may, of course, be halved; it is convenient to prepare two shoulders because of the way the tied-up melon forms fit so neatly into an oval cocotte, a bouquet garni wedged between them, thus solving once again the sempiternal braising problem of filling all possible space so that complete immersion may be achieved with a minimum quantity of liquid. For a single shoulder it is best to eliminate the cumbersome bouquet garni, substituting a loose bay leaf and a healthy pinch o