Bring back the elegance of meat and potatoes with this French recipe. This succulent lamb dish can be slow cooked for two hours, so you can sit back and enjoy a glass of wine!
Preheat oven to 200C/400F/Gas Mark 6
Slice the onions, crush the garlic and put them in a large roasting tin
Rip up the thyme and add to the pan
Put the whole shoulder of lamb into the roasting tin and pop in the oven for 2 hours.
Take a Parisian scoop ‘melon baller’ and scoop out several balls from 2 large potatoes and put into a pan over low heat
Cook with 2 knobs of butter until golden brown and add 500ml reduced beef stock
Reduce sauce until caramelised
Serve with the lamb.
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