CTBF~MPK: Roasted lamb shoulder with braised vegetables

The members at Cook the Book Friday made this dish quite a few Friday's ago.  I managed to pluck up some courage and got me some lamb meat (shoulder or not was not important at this late date).   Quite a few CtBF members complained that the meat was not tender at the end of baking time. 

(I served the lamb with braised potatoes, White radish, and carrots.  I did not make the salsa Verde,  but made do with yogurt mixed with green olives tapanade.)

 I left the garlic and anchovies stuffed meat to marinate in the fridge for two days.

And I decided to pan-sear the meat before transferring to my tagline.  I baked the meat for a total of two hours, flipped the meat over twice after every 30 minutes, baking the meat uncovered for the last 30.  I basted the meat with the baking liquid of white wine and water during every flip.

The meat at the end of two hours of baking in the tagline was tender (but not fork tender) which I was still quite pleased with the texture. 

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We at, Cook the Book Fridays,

are cooking from

David Lebovitz's My Paris Kitchen

Recipe from pgs 203-204

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A Big Thank You to Katie, Betsy and Mary

for putting everything into order and making it happen!

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my collection of David's books:

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Do check out CtBF and see the results of our members

Note: We do not publish recipes at CtBF,

but certain recipe links are available at Amazon,

better still - get the book, and join us at CtBF.

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I'm linking this post with

Cookbook Countdown #41