Slow-Roasted Lamb Shoulders with Provence style(ish) vegetables

This is the kind of dish that reminds you why cooking with fire never goes out of style. Slow-roasted for hours over wood fire, the lamb becomes incredibly tender while soaking up the deep flavors of herbs, wine, smoke, and roasted vegetables.

Essential Ingredients

For the Lamb

2 lamb shoulders

Salt

Black pepper

Olive oil

Carrots

Red onions

Leek

Garlic

Sage

Bay leaves

Thyme

Juniper berries

Lemon peels

Red wine

Light beef stock

For the Tomatoes

6 tomatoes

Salt

Olive oil

Bread crumbs

Parmesan cheese (or pecorino)

Parsley

Basil

1–2 mint leaves

Equipment

Glowen Raptor 2 Multi-Fuel Pizza Oven

Door for Glowen Raptor 2

Firebox for Glowen Raptor 2

Cutting and Serving Board

Baking Gloves

Step by Step Instructions

Preparing the Lamb

• Preheat the oven to around 280°C using wood and place a skillet inside to heat up.
• Carefully remove the hot skillet, add a drizzle of olive oil, and place in the lamb shoulders.
• Return the skillet to the oven for a few minutes to sear the meat and develop a deep crust.
• While the lamb is browning, cut the carrots, red onions, and leek into large chunks.
• Add the garlic (unpeeled), sage, bay leaves, thyme, juniper berries, and strips of lemon peel, making sure to remove the white pith.
• Remove the skillet from the oven and take out the lamb.
• Spread the vegetables and herbs across the bottom of the skillet and place the lamb on top.
• Pour in some red wine and enough light beef stock to partially fill the skillet, ensuring the lamb is not fully submerged.
• Cover the skillet and return it to the oven.

Slow Roasting

• Lower the oven temperature to around 150°C.
• Add more wood if needed and close the oven using the booster door to maintain a steady temperature.
• Slow roast the lamb for approximately 4 hours, until the meat is tender and easily pulls away from the bone.
• Remove the lamb from the oven and allow it to rest.

Roasted Tomatoes

• Bring the oven temperature back up to around 250°C if needed.
• Cut the tomatoes in half and place them in a skillet.
• In a bowl, combine the bread crumbs, Parmesan (or pecorino), chopped parsley, basil, mint, olive oil, and a pinch of salt.
• Mix until evenly combined and spoon the mixture over the tomatoes.
• Bake for approximately 15 minutes, until golden and lightly crisp on top.

Serving

• Remove the bones from the lamb shoulders.
• Serve the slow-roasted lamb alongside the roasted tomatoes.