Slow-cooked lamb with sage and pearl barley

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Ingredients (4 servings)
  • 1 shoulder young lamb
  • 4 carrots
  • 2 sticks celery
  • 4 red onions
  • a splash olive oil
  • a further splash olive oil
  • 3 squashed garlic cloves
  • 12 sage leaves
  • 8 peppercorns
  • 250 ml red wine
  • 250 ml chicken stock
  • 160 g pearl barley
  • a splash olive oil
  • salt
  • 12 fresh almonds
  • a splash olive oil
  • freshly ground black pepper


Trim the fat from 1 shoulder of young lamb. Peel, wash and thinly slice 4 carrots and 2 sticks of celery. Peel 4 red onions and cut into small wedges.

Cook the shoulder of lamb

Preheat the oven to 140 °C (gas mark 1). Heat a flameproof casserole dish with a splash of olive oil and brown the shoulder on all sides. Take it out, throw away the cooking fat, wipe the casserole dish clean and put it back on the heat with a further splash of olive oil.

Put in half the vegetables and sweat for 2 to 3 minutes, stirring. Add 3 squashed garlic cloves, 12 sage leaves, 8 peppercorns, mix well and return the shoulder of lamb to the casserole dish.

Pour in 250 ml of red wine and reduce by half. Then add 250 ml of chicken stock (page 10), cover the casserole dish with a lid and put in the oven for 2 ½ hours, basting the shoulder from time to time.

Take out the casserole dish. Remove the shoulder, wrap it in aluminium foil and keep warm. Keep the casserole dish to hand.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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