Roast shoulder of lamb with lemon potatoes

Roast shoulder of lamb with lemon potatoes

Total: 2 hr 45 min. | Active: 45 min.
Nutritional value / people: 430 kcal
, Fat: 22 g
, Carbohydrate: 20 g
, Protein: 35 g


6 people


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:

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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


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
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Cooking pot with lid

How it's done

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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.


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.

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