Roast shoulder of lamb with lemon potatoes

Roast shoulder of lamb with lemon potatoes

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  • Preparation:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Shoulder of lamb
  2. Step 2

    Mix the oil, garlic, herbs, salt and pepper. Rub into the meat, roll up, tie up with twine. Heat the clarified butter in a casserole dish. Brown the meat all over for approx. 6 mins., remove. Reduce the heat, add a little clarified butter if necessary.
  3. Step 3

  4. Step 4

    Place the potatoes, onions, lemon zest, thyme, rosemary and bay leaf in the casserole dish and sauté for approx. 3 mins. Pour in the wine and reduce to half the amount. Stir the cornflour into the stock, pour in, bring to the boil. Reduce the heat, return the meat to the pan.
  5. Step 5

    To braise in the oven
  6. Step 6

    Cover and braise for approx. 1½ hrs. in the centre of an oven preheated to 160°C. Remove the lid and finish cooking for approx. 30 mins.