Lamb shoulder is really good if it’s slow cooked, so sous-vide is the obvious way to cook this cut of lamb. The meat will be amazingly tender and juicy. When slow-cooking lamb, make sure it’s from an ewe (female lamb). Rams (male lambs) have a strong smell that will be accentuated by long cooking. At Librije I discovered how good lamb and goat cheese are together. If you don’t have sous-vide equipment, roast a leg of lamb in the oven and serve it with some pieces of good French raw-milk goat cheese at room temperature (don’t let it melt) and a nice red burgundy, red sancerre or other light pinot noir. You’ll be amazed!
For 2 servings
300 grams (2/3 pound) lamb shoulder (ewe/female)
1 Tbsp fresh rosemary needles
salt and freshly ground black pepper
4 Tbsp concentrated lamb stock
1 glass of red wine, preferably pinot noir
50 grams (2 oz) raw-milk aged goat cheese, such as Crottin de Chavignol or Chevre d’Or
Rub the lamb with salt and freshly ground black pepper. Brown the meat on all sides in a hot frying pan in some olive oil.
Vacuum seal the meat in a pouch with the rosemary.
After vacuum sealing, scald in hot water (80C/180F or boiling) for 10-20 seconds (click here to read why).
Cook for 24 hours at 57C/135F. I was using a young lamb, for an older lamb cook 48 hours instead of 24.
Take the meat out of the pouch, reserving the juices. Pat dry with paper towels and brown in a hot frying pan in olive oil.
Let the meat rest, covered with aluminum foil.
Meanwhile, deglaze the pan with the red wine.
Add the juices from the pouch.
The juices will curdle. Strain through a paper towel.
Add concentrated lamb stock and reduce over medium heat to obtain nice lamb juice.
Slice the meat and serve it on warm plates with pieces of goat cheese.
Although goat cheese is usually paired with sauvignon blanc, the combination of lamb and goat cheese pairs excellently with a fresh pinot noir such as a red burgundy or red sancerre.