Denise Dubois was born in Brittany just under the nose, in Crozon. Her grand mother taught her how to cook and how to live in this wild part of France where the wind reigns. Fish is of course the great specialty in this fishing community near Camaret, but for Easter, lamb prevails, and this recipe of stewed shoulder of lamb is delicious, especially when eaten by the fireplace in a delightful fisherman’s cottage… Not quite Cornwall but as magical as you can get.
We are in a tiny hamlet called Kersiguenou a few miles from Crozon, where one goes shopping. Less than fifteen little houses face the view all the way to New York. At five hours from Paris on the train through Quimper or Brest, it is the height of wilderness and simple life. This is where Denise Dubois, who worked all her life in Haute couture and still leads visits of Coco Chanel’s apartment for very privileged clients, likes to retire four times a year. Especially for Easter when nature wakes up around her two little houses.
For 6 persons, buy 1 kg 5 of shoulder of lamb. 750 g of carrots, 750 g of potatoes, two large onions, a little garlic, and a bouquet garni (thyme and laurel). Throw the meat in a cocotte with a little oil and roast it for five minutes with the onions and a clove or two of garlic. Then throw a glass of water, the carrots, herbs, potatoes and let it simmer at very low fire for five hours. Add water regularly if needed. Towards the end you can throw some peas or coco beans to add some green and a little honey if you like.
The great advantage of this dish is that the more it cooks the better. So if you need to reheat it the next day, it’s perfect.
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