Roast shoulder of lamb with lemon potatoes

Name: Roast shoulder of lamb with lemon potatoes
Prep time: 45 min
Total time: 165 min
Yield: 6
Ingredients: 2 tbsp olive oil; 4 garlic cloves; 1 bunch thyme; 1 bunch rosemary; ½ bunch marjoram; 1 tsp salt; a little pepper; 1 kg lamb shoulder , boneless, ordered in advance from the butcher; 8 pieces kitchen twine; 2 tbsp clarified butter; 800 g baby potatoes; 2 red onions; 1 organic lemon; 3 bay leaves; 1 dl white wine; ½ tbsp Maizena cornflour; 1 ½ dl vegetable bouillon

Ingredients

6 people

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Shoulder of lamb

2 tbsp olive oil

4 garlic cloves, squeezed

½ bunch thyme, finely chopped

½ bunch rosemary, finely chopped

½ bunch marjoram, finely chopped

1 tsp salt

a little pepper

1 kg lamb shoulder, boneless, ordered in advance from the butcher

8 pieces kitchen twine, each approx. 20 cm long

2 tbsp clarified butter

Potatoes

800 g baby potatoes

2 red onions, cut into wedges

1 organic lemon, zest peeled with a peeler

½ bunch thyme, torn into pieces

½ bunch rosemary, torn into pieces

3 bay leaves

1 dl white wine

½ tbsp Maizena cornflour

1 ½ dl vegetable bouillon

WE NEED Shopping List Purchase ingredients now

Utensils

One cooking pot with a lid

How it's done

Shoulder of lamb

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.

Potatoes

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.

To braise in the oven

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.

How-tos

Print recipe

«Roast shoulder of lamb with lemon potatoes»

Adjust quantity?

6 people

Hint:

Which one do you want to print / save?

Recipe
Shopping list

Save PDF