Une épaule d’agneau si fondante qu’on pourrait la déguster à la petite cuillère, ici marinée aux épices pour retrouver les saveurs du Maroc.
The text describes a recipe for slow-cooked lamb shoulder with eight spices, inspired by Moroccan flavors. It emphasizes the long cooking time required to achieve a tender, melt-in-your-mouth texture. The recipe comes from Aïda and Kenza Tazi's cookbook. The text also mentions other recipes including matcha mochi, Paul Bocuse's black truffle soup, Lyonnaise stuffed cabbage, and Chef Joseph Viola's cheese soufflé.
