Countryside lamb shoulder
30
60
4
No
Ingredients
- 1 kg (2.2 pounds) of lamb shoulder with bones
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 2 garlic cloves
- Sweet prepared mustard, up to taste
- Salt and pepper up to taste
- 4 large potatoes, sliced into 4
- 5 ml (1 teaspoon) of marjoram
- 2 thyme branches
- 2 Bay leaves
- 500 ml (2 cups) od chicken broth
- Juice of 2 fresh lemon
Preparation
Side-by-side mode- Preheat ove at 400 °F (200 °C). Cover bottom of a pan with Les Cultures de chez nous sliced leeks. Prick lamb shoulder with garlic. Season and brush with mustard.
- Lay shoulder over leeks and divide potatoes around meat. Spread herbs. Soak with broth until mid-height of meat. Spray with lemon juice. Cover and oven bake for an hour at 400°F (200°C). Uncover and finish the cooking at 350°F (180°C) for 15 to 20 minutes.
