lamb shoulder with whiskey-honey sauce

Take the lamb out of the fridge early enough so that it can come to room temperature. Make incisions in the meat with a sharp knife. Spike the meat with peeled garlic cloves. Cut a few peeled red onions into slices. Peel a few carrots but do not cut them. Peel and crush a whole bulb of garlic cloves. Pour some olive oil into a roasting pan. Spread the onions, carrots and garlic cloves over the bottom. Add sprigs of thyme and rosemary and a few bay leaves. Place the lamb shoulder in the middle on top. Pour some olive oil over it. Place the roasting pan uncovered in a preheated oven at 220°C for 15 minutes. Then take it out carefully with oven mitts. Pour in about a quarter bottle of red wine and an equal amount of lamb stock. Sprinkle the top with dried thyme, rosemary, pepper and salt. Cover the roasting pan with aluminium foil. Put it back in the oven and reduce the temperature to 120°C. Leave for 2 to 3 hours, depending on the weight of the lamb shoulder, and then check the cooking. If you can easily pull the meat off with two forks, it is done. Remove the meat from the roasting pan and cover it. Leave it for about ten minutes.

Carefully remove the vegetables from the cooking liquid and keep warm. Sieve the liquid. Bring to the boil in a pan and add a glass of red balsamic vinegar and a glass of whisky with honey. Allow to reduce. Thicken the sauce, for example with maize starch dissolved in some water. On the dinner plate. Just before serving, cut the meat into thick slices. Serve with some of the carrots and onions Finish with a few spoonfuls of the sauce and a few tufts of parsley. Serve with a boiled potato.