Provence: Cooking with Michelin Chef Eric Sapet, La Petite Maison Cucuron, Provence

We visited Eric Sapet a few days before Easter, at his restaurant La Petite Maison de Cucuron, in the Luberon, Provence, France. We've rushed out this episode as a sneak preview for people still planning what to eat on Sunday.
Eric shared this very special recipe for shoulder of lamb, cooked in papilotte (a parcel of heat resistant material), on a bed of foin (hay). The smell when we opened the parcel was out of this world, and the lamb as succulent as can be. Note too the luxurious quantities of butter spooned over the potatoes, needless to say they were delicious. Herbs such as Rosemary and Thyme can be substituted for the hay. The lamb shoulder is cooked in a hot oven for around 15 minutes, and then placed in the papilotte with the hay for another 30 mins. Cooking time varies with the size of the shoulder. Ask your butcher to bone it for you.

Скачать видео