Recipe: Roasted Allaiton Lamb Shoulder

1 Preheat your oven to 200°C (390°F) (gas mark 6+)

2 In an oven-safe dish on the stove, add a knob of butter and a dash of olive oil then roast your shoulder on both sides then arrange your shallots around it with some thyme on top and bay leaves around
salt and pepper then put in the middle of the oven for 20 minutes.

3 Meanwhile in a pan add a little butter and oil then sauté your chanterelles, season then after 3, 4 minutes add your drained beans, your sliced pimientos and your olives add a little chopped garlic then turn off the heat and cover.

4 Your shoulder is cooked so take it out wrap it in aluminum foil pour a glass of mineral water in your dish and let rest for 15 minutes.

5 When it's time to serve, slice your meat onto a platter and heat the garnish pan pass your boiling juices over the slices and serve the garnish separately.
* Allaiton magnificent veal breed from Aveyron fed on milk then cereals AAA quality
For the Soissons beans they come from the Cooperative
www.haricotdesoissons.com