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!


  • 2 onions, peeled and sliced

  • 2 garlic cloves, crushed

  • Sprig of thyme

  • 2kg Whole lamb shoulder

  • 2 large potatoes (or 1 kilo weight)

  • Reduced beef stock

  • Butter


  • 1.

    Preheat oven to 200C/400F/Gas Mark 6

  • 2.

    Slice the onions, crush the garlic and put them in a large roasting tin

  • 3.

    Rip up the thyme and add to the pan

  • 4.

    Put the whole shoulder of lamb into the roasting tin and pop in the oven for 2 hours.

  • 5.

    Take a Parisian scoop ‘melon baller’ and scoop out several balls from 2 large potatoes and put into a pan over low heat

  • 6.

    Cook with 2 knobs of butter until golden brown and add 500ml reduced beef stock

  • 7.

    Reduce sauce until caramelised

  • 8.

    Serve with the lamb.

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