Preparation time: 30 minutes
Cooking time: 1hour 30 + 20 minutes

Recipe suggested by Diane Flamand, Oenologist of the Collection range at Domaines Baron de Rothschild.

1. Baste the shoulder of lamb with olive oil and season with salt, pepper and cinnamon. Place in the oven at 180°C / 350°F. Add a glass of water to the dish.
2. After an hour, add the whole peeled shallots.
3. Cook the lamb for 1 h 30 turning it and basting it regularly with its cooking liquid (add some water if necessary).
4. Wash and dry the aubergines and cut them in slices of about 1 cm. Soften them without browning in olive oil, 3 minutes on each side, season them with salt and pepper and put them aside on absorbent paper.
5. Remove the lamb from the oven and chop it roughly.
6. Deglaze the cooking dish with a glass of water, reduce it by half, add the blackcurrant jelly and set aside.

Finishing

1. Line four soufflé moulds with overlapping slices of aubergine and a sage leaf, add a layer of cooked lamb, fold the aubergine slices towards the centre to enclose the lamb.
2. Place in the oven at 150°C / 300°F for 20 minutes.
3. Turn out onto warm serving plates and serve immediately.

Serve with a young Saga Pauillac - Domaines Barons de Rothschild (Lafite)