Ingredients

Serves 4

　　8 lamb cheeks

　　Salt and freshly ground black pepper

　　1 cup herbes de Provence

　　1/4 cup olive oil

　　2 cups lamb stock

　　4 crusty sandwich rolls (ideally baguette)

　　Dijon mustard, for serving

　　

Step 1

Season the lamb with salt and pepper and rub each cheek with the herbes de Provence.

　　

Step 2

Heat the olive oil over medium-high heat in a large, deep sauté pan or a stockpot. Add the lamb cheeks, in batches if necessary to avoid crowding them, and sear, turning halfway through to brown both sides. Once the edges are golden brown, add the lamb stock, turn the heat to low, and simmer about 90 minutes, until meltingly tender.

　　

Step 3

Once the meat is cool enough to handle, shred it into small pieces and set it aside.

　　

Step 4

When ready to serve, slice the rolls in half and warm them slightly in a warm oven. Spread Dijon mustard to taste on each roll and pile on the warmed shredded lamb cheek.

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