Barbecues and wood-fired ovens: delicious spring recipes!

Lamb shoulder

• 1 lamb shoulder (~1.5 kg)
• 4 garlic cloves, 3 sprigs of rosemary, 3 sprigs of thyme
• 5 cl olive oil, 15 cl dry white wine
• Salt and pepper

Fruit skewers

• 2 apples, 1/2 fresh pineapple
• 2 tablespoons honey, 1 tablespoon lemon juice, 1 tablespoon brown sugar
• Mint leaves

Slow-cooked lamb shoulder with herbs

1. Preheat the wood-fired oven to 180°C.
2. Rub the shoulder with the garlic and brush with olive oil. Place in a cast-iron dish with the herbs, white wine, salt and pepper.
3. Cook in the oven for 2 hours 30 minutes, basting regularly with the juices. The meat should reach 90°C at the centre. Serve with roasted vegetables.

Caramelised apple and pineapple skewers

1. Cut the pineapple and apples into pieces and thread onto skewers.
2. Brush with the mixture of honey, lemon juice and brown sugar.
3. Cook on the barbecue over medium heat for about 5 minutes, turning regularly until caramelised. Serve hot with mint leaves.