• 1 kg (2 pounds) boned shoulder of lamb
  • 1 package of sliced leeks Les Cultures de chez nous
  • 2 cloves of garlic
  • Prepared mild mustard to taste
  • Salt and pepper to taste
  • 4 large potatoes cut in 4
  • 5 ml (1 tsp.) dried marjoram
  • 2 thyme sprigs
  • 2 bay leaves
  • 500 ml (2 cups) chicken stock
  • Juice of 2 fresh lemons
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  • Preheat oven to 200°C (400°F). Cover the bottom of a roasting pan with sliced leeks. Stuck the shoulder of lamb with slivers of garlic. Season and brush with mustard.
  • Put lamb on leeks and place potatoes around the meat. Sprinkle with herbs. Pour in the stock to cover the meat half way. Bast with lemon juice. Cover and cook for 1 hour in the oven at 200°C (400°F). Uncover and finish cooking at 180°C (350°F) another 15 to 20 minutes.

Chef's notes