Lamb Shoulder with Parisienne Potatoes
Featured in the L'Isle-sur-la-Sorgue episode of James’ French Adventure this fantastic dish can also be made with goat or pork, just make sure you use the shoulder.
Ingredients
- 2 onions, peeled and sliced
- 2 garlic cloves, crushed
- Sprig of thyme
- Small bunch of parsley, chopped
- 2k Whole lamb shoulder
- 125ml red wine
- 2 large potatoes (or 1 kilo weight)
- 500ml liquid beef or chicken stock
- 2 large knobs of butter for sautéing potatoes
Method
Preheat oven to 200°C/400°F/Gas Mark 6.
Slice the onions, crush the garlic and rip up the thyme and put them in a large roasting tin.
Put the whole shoulder of lamb into the roasting tin, season with salt and pepper. Add red wine, cover with tin foil and pop in the oven for 3 hours.
Take a Parisienne scoop (aka melon baller) and scoop out several balls from 2 large potatoes and put into a pan over low heat.
Cook with butter until golden brown, drain off excess butter using a sieve and add back to the pan, turn up the heat and add stock.
Reduce stock until caramelised and sprinkle with chopped parsley. You could also add mushrooms or truffle at this stage. Season with salt and pepper to taste. Serve with the lamb.
Ingredients
- 2 onions, peeled and sliced
- 2 garlic cloves, crushed
- Sprig of thyme
- Small bunch of parsley, chopped
- 2k Whole lamb shoulder
- 125ml red wine
- 2 large potatoes (or 1 kilo weight)
- 500ml liquid beef or chicken stock
- 2 large knobs of butter for sautéing potatoes
Method
Preheat oven to 200°C/400°F/Gas Mark 6.
Slice the onions, crush the garlic and rip up the thyme and put them in a large roasting tin.
Put the whole shoulder of lamb into the roasting tin, season with salt and pepper. Add red wine, cover with tin foil and pop in the oven for 3 hours.
Take a Parisienne scoop (aka melon baller) and scoop out several balls from 2 large potatoes and put into a pan over low heat.
Cook with butter until golden brown, drain off excess butter using a sieve and add back to the pan, turn up the heat and add stock.
Reduce stock until caramelised and sprinkle with chopped parsley. You could also add mushrooms or truffle at this stage. Season with salt and pepper to taste. Serve with the lamb.
This recipe is from the book:
Slow Cooking: Mouthwatering Recipes with Minimum Effort
“Remember the food your grandmother used to make? The cakes, the stews and casseroles that were slow cooked and filled the house with the most memorable smells? This book contains recipes from the UK and beyond, and is the ultimate in foolproof, stress-free cooking. Minimum effort but maximum flavour!” - James
