Recipe: Steamed Lamb Shoulder

Name: Épaule d'agneau à la vapeur
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6 portions
Ingredients: 1 épaule d'agneau dégraissée; Herbes fraîches (thym, laurier, persil); 1 cuillère à café de raz-el-hanout; 500 g de carottes; 500 g de pommes de terre; 500 g de courgettes; Gros sel de mer; 1 cuillère à café de cumin

By AFTouch-Cuisine ★ ★ ★ ★ ★ 5/5 (2 reviews) Meat

Prep 15 min

Cook 120 min

Total 2h15

Servings 6 serv.

A tender and flavorful lamb shoulder, steamed with aromatic herbs and seasonal vegetables. A generous and well-balanced dish that brings out the delicate nature of the meat.

Ingredients for 6 servings

1 trimmed lamb shoulder
Fresh herbs (thyme, bay leaf, parsley)
1 teaspoon ras el hanout
500 g carrots
500 g potatoes
500 g zucchini
Coarse sea salt
1 teaspoon cumin

Step-by-step directions

1 Fill the bottom of a couscous steamer three-quarters full with water. Add fresh herbs (thyme, bay leaf, parsley), ras el hanout, and a pinch of coarse sea salt.

2 Bring the water to a boil. Place the lamb shoulder in the top of the steamer, cover, and steam for 1 hour.

3 Cut the carrots into large cubes and arrange them around the meat.

4 After 15 minutes, cut the potatoes into large cubes and add them to the steamer.

5 After another 15 minutes, cut the zucchini into large cubes, add to the steamer, and season the vegetables lightly.

6 Continue steaming for about 30 minutes until the meat pulls away easily with your fingers and the vegetables are tender (approximately 2 hours total cooking time).

7 Transfer the lamb shoulder to a serving platter and arrange the vegetables attractively around it. Serve the coarse salt and cumin on the side.

8 Reserve the cooking liquid from the bottom of the steamer by straining it. Use it to make a flavorful soup or to moisten couscous or rice.