Ingredients Jump to Instructions ↓

  1. 1 tablespoon unsalted butter

  2. 2 lb potato es, peeled and thinly sliced but unrinsed

  3. 2 large onios, thinly sliced about 1 cup broth or salted water

  4. 1 lamb shoulder, including shank, about 3 lb. pinch of Provencal mixed dried herbs salt and freshly ground pepper

  5. 1 tablespoon olive oil

Instructions Jump to Ingredients ↑

  1. Preheat an oven to 375 degrees F. Butter a large baking dish. In a saucepan combine the potatoes and onions. Pour in the broth to immerse them barely. Bring to a boil, stirring with a wooden spoon to prevent them from sticking. Pour them into the baking dish. Smooth the surface and bake for 20 minutes. Trim any superficial fat from the shoulder. Sprinkle it with herbs, salt and pepper and rub the surfaces with the olive oil. Place the shoulder on the bed of onions and potatoes. Bake for 30 minutes, basting 2 or 3 times with the baking juices. Turn the oven off and leave the baking dish in the oven for 20 minutes before removing. Carving the lamb in the kitchen and arrange the slices atop the potatoes and onions. Pour over any carving juices.


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