Lamb Shoulder, Fava Beans And Wild Garlic

Recipe Ingredients:

2 shoulders of lamb

20 cl of olive oil

4 star anises

1 head of garlic, thyme, rosemary and sage

600 g potatoes

80 g of salted butter

200 g wild garlic

2 shallots

2 kg of fava beans

1 confit lemon

salt, peppercorns

Preparation: follow our easy steps to prepare the lamb shoulder for 6 persons.

Season the lamb shoulders on a baking tray with salt and pepper. Drizzle with olive oil and add the herbs.

Cover with aluminum foil and bake for 1 hour 45 minutes at 160°C/th.5.

Take the shoulders out of the oven and let them rest under the foil.

Peel and plunge the beans into a pan of boiling salted water for 1 minute, then plunge them into iced water.

Drain them before frying them with the remaining butter and the chopped shallots for 1 minute.

Remove from the heat and add the confit lemon and wild garlic. Serve the confit lamb shoulders with the vegetables.