for 6 person

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 piece	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

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.

Show complete recipe