Lamb Shoulder
1 lamb shoulder, bone-in
(approx. 1.3 kg)
4 garlic cloves, crushed
10 shallots
4 sprigs of thyme
4 sprigs of rosemary
1 bay leaf
4 tbsp olive oil
2 tsp harissa seasoning
300 ml lamb jus
100 g diced vegetables (carrots, celery, shallots)
2 sprigs of rosemary
Salt and freshly ground pepper
Vegetable Fan
150 g eggplant
150 g yellow zucchini
150 g green zucchini
150 g yellow bell pepper
150 g red bell pepper
100 ml olive oil
2 sprigs of thyme
2 sprigs of rosemary
1 garlic clove, peeled
Salt and freshly ground pepper
Season the lamb shoulder with salt and freshly ground pepper and sear in a pan with hot olive oil. Set the pan aside; the drippings will be used later to prepare the jus. Place the lamb shoulder on a baking tray with the garlic, shallots, and herbs and transfer to the oven. Insert a meat thermometer into the thickest part and cook for approx. 60 minutes. The meat is ready when it reaches a core temperature of 52°C. Remove the tray from the oven and allow the meat to rest. Shortly before serving, mix the harissa seasoning with 2 tbsp olive oil and brush the cooked lamb shoulder with it.
For the lamb jus, briefly sauté the diced vegetables in the pan drippings. Add the rosemary sprigs and lamb jus. Reduce until the desired consistency is reached.
Skim off excess fat, strain through a sieve, and season with salt and freshly ground pepper.
First halve the eggplant and zucchini lengthwise, then cut into thin slices. Peel the red and yellow bell peppers using a vegetable peeler. Quarter the peppers, remove the seeds, and using a 3 cm round cutter, cut out 8 discs and halve them. Use the remaining pepper for other purposes. Heat the olive oil in batches in a pan, add thyme, rosemary, and garlic. Briefly sauté the eggplant, zucchini, and pepper pieces one after another, season with salt and freshly ground pepper, drain on paper towels, and allow to cool. Arrange the vegetable slices in a fan shape on a baking tray and set aside, covered, until ready to serve.
Plating
Slice the lamb shoulder, arrange the vegetable fan on the plate, spoon over the sauce, and serve.