Lamb Shoulder Roast with Cognac (Lamb Shoulder Roast à la Normande)

Name: Lamb Shoulder Roast with Cognac
Ingredients: 1 lamb shoulder of 1,500g; 70g of butter or margarine; 1 cup cognac; 150g of heavy cream; 1 medium-sized cup of stock; 1/2 teaspoon salt; two pinches of black pepper; 25g of butter or margarine mixed with one tablespoon of all-purpose flour

1
1 lamb shoulder of 1,500g
2
70g of butter or margarine
3
1 cup cognac
4
150g of heavy cream
5
1 medium-sized cup of stock
6
1/2 teaspoon salt
7
two pinches of black pepper
8
25g of butter or margarine mixed with one tablespoon of all-purpose flour

Ingredients

1
1 lamb shoulder of 1,500g
2
70g of butter or margarine
3
1 cup cognac
4
150g of heavy cream
5
1 medium-sized cup of stock
6
1/2 teaspoon salt
7
two pinches of black pepper
8
25g of butter or margarine mixed with one tablespoon of all-purpose flour

Directions

1
Rub the lamb shoulder with black pepper
2
Place it in a ceramic dish or a baking sheet containing melted butter or margarine and roast in a medium oven for about 50-60 minutes, turning it occasionally and basting it with the proper sauce
3
Season it when it reaches half-cooking time
4
Once it is cooked, remove it from the dish and keep it warm
5
In the dish, pour in the cup of stock and one cup cognac
6
Scrape the bottom well to dissolve all the juices from the lamb shoulder
7
Let it simmer for three minutes and add the mixture of butter or margarine with flour, stir well, and add heavy cream
8
Let it simmer slowly for a few more minutes
9
Pour this sauce over the lamb shoulder in a baking dish going into the oven
10
Put it in the oven for another five minutes, making sure to baste it several times with the proper sauce
11
Serve very hot with cooked peas and carrots.