10-hour lamb

It is here in France where I have learned to serve lamb for Easter, as that is the tradition still so present in many homes all over the country. Yet, usually cooked much faster and with maybe fewer spices. I do like to put our lamb in the oven around 8 AM, to get it ready for Easter dinner later that day. Served with potatoes, radishes, and some turnips, it is the most French and generous plate of Easter food one can hope to get.

lamb shoulder (2-3 kg)
1 large apple, cut into three slices lengthwise
3 shallots, peeled and cut in half lengthwise
1 bay leave sprig
4 sprigs of rosemary
100 ml strong white wine
600 ml water

lamb spice mix:
8 garlic cloves, grated
1 tbsp finely chopped rosemary
1 tbsp thyme leaves
1 small tsp coarse sea salt
60 ml mild extra virgin olive oil
1.5 tsp cumin seeds
1 tbsp Worcester sauce
1/3 tsp freshly ground black pepper


Heat the oven 220° C hot. Prepare lamb. Mix all of the spice mix ingredients and rub all over the lamb. In a pan, place apple slices, shallots, bay sprig, and rosemary sprig. Place lamb on top. Pour in wine and water. Place in the oven and cook for 40 minutes. Take out, lower temperature to 100 degrees, cover with a layer of baking paper and foil closing completely, so no steam escapes. Cook for 10 hours. Take out and serve with radish salad, turnips or potatoes or anything you desire.