Recipe: Lamb Occitanie Style

Name: Lamb Occitanie Style
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Ingredients: 1 épaule d'agneau non désossée; 1 kg de petites pommes de terre épluchées; 60 g de beurre; 2 cuillères à soupe d'huile; 2 gousses d'ail; 2 cuillères à soupe de persil haché; 4 belles échalotes; 1 boite de champignons de Paris (facultatif); 1 tasse à thé de mie de pain rassis finement émietté; Sel, poivre du moulin

By smtpat ★ ★ ★ ★ ★ 3/5 (1 reviews) Meat

Prep 30 min

Cook 40 min

Total 1h10

Servings 4 serv.

Ingredients for 4 servings

1 lamb shoulder bone-in
1 kg of small potatoes peeled
60 g of butter
2 tablespoons of oil
2 garlic cloves
2 tablespoons of chopped parsley
4 large shallots
1 can of button mushrooms (optional)
1 teacup of stale breadcrumbs finely crumbled
Salt, freshly ground pepper

Step-by-step directions

1 Heat 40 g of butter and oil in a sauté pan, add the potatoes and brown them over medium heat while shaking the pan, do not use a utensil to turn them as this would crush them.

2 Coat the lamb shoulder with butter, season it and cook in a very hot oven - around 180° - or preferably in a roasting pan. Allow 15 minutes cooking time per pound of meat

3 Finely chop the garlic (with germ removed) and shallots, mix this mixture with the parsley and breadcrumbs

4 When the potatoes are cooked and well browned, season them, add the herb and breadcrumb mixture, (add the drained mushrooms here, if using) shake to combine and let the breadcrumbs brown

5 Place the shoulder on a preheated serving dish, surround it with the potatoes and serve with an iceberg salad.