Baptiste Trudel, ex-candidate of Top Chef (season 12), gives us his recipe for a spicy marinade to sublimate the shoulder of lamb. Sensitive palates, abstain!

He's an iconic candidate! After a passing by Top Boss in 2021 , where he was eliminated after 10 weeks of fierce competition, Baptiste Trudel put his knives down - among other places - at the Datsha restaurant in Paris. On his Instagram page, we find him regularly behind the stove to share his bold and often spicy dishes! Here is his interpretation of the shoulder of lamb, a recipe in his image, which does not lack spice .

Ingredients for Baptiste Trudel's lamb shoulder with honey and harissa

The boss wanted take inspiration from American barbecues for this recipe: a perfectly juicy roast shoulder of lamb, with that smoky taste, both sweet and spicy . Bet paid off, it's almost like being around the barbecue with Caine, in Menace II Society .

• 1 lamb shoulder (1-1.2 kg)

Marinade :

• 1 red onion
• 3-4 garlic cloves
• This
• 1 pot of harissa (380 g)
• 500 g of liquid honey
• 3 houses of sucre

Dog sauce :

• 1 onion
• 2 cloves garlic
• 8 branches of cives
• 1 handful of flat-leaf parsley
• 1 vegetarian chili
• 1 pinch hot pepper
• 1 citron vert
• 10 cl of sunflower oil
• 15 cl of simmering water
• Salt pepper

See this post on Instagram

A post shared by Datsha (@datsharestaurant)

Steps to Baptiste Trudel's honey and harissa shoulder of lamb

To make this recipe, you will need a blender , a baking dish, a cutting board, and a sharp knife.

1. Preheat oven at 220°C .
2. Mix all the ingredients from the navy in a blender.
3. Cover the shoulder of lamb with the marinade and massage it well . Cover with aluminum foil and bake for 25 minutes. After 25 minutes, remove the dish from the oven and baste the lamb with its juice . Continue cooking for another 20 minutes.
4. Prepare the dog sauce: chop the peppers, onion and garlic, chop the parsley and the chives. Here, the chef adds a little grated beetroot. Add the lime pulp and juice, oil, salt and pepper and dilute with simmering water .

Serve the shoulder of lamb with a pinch of fleur de sel and dog sauce.

Source journaldesfemmes.fr