Shoulder of Lamb Florian

Name: Shoulder of Lamb Florian
Cuisine: France
Ingredients: Lamb shoulder; Melted butter; Breadcrumbs; Quarters of braised lettuce; Glazed carrots; Small onions cooked in butter; Fondant potatoes; Clear gravy (jus clair)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Lamb shoulder
Melted butter
Breadcrumbs
Quarters of braised lettuce
Glazed carrots
Small onions cooked in butter
Fondant potatoes
Clear gravy (jus clair)

Instructions

Season the shoulder and sprinkle it with melted butter.
Roast it on a rack set in the tray so that it does not touch the fat or the juices, turning it from time to time for an even colour; allow 30 minutes.
A few minutes before it is done, coat it with breadcrumbs and butter and let the coating colour.
Arrange it and surround it with quarters of braised lettuce, glazed carrots the size of an olive, small onions cooked in butter, and fondant potatoes scooped out with a round spoon.
Serve a clear gravy separately.