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–+ servings

Braised shoulder of lamb with spring herbs, lemon potatoes & Côtes du Rhône

A tender, braised shoulder of lamb with spring herbs and lemon potatoes. The perfect dish for the transitional period between winter and spring, combined with a suitable red wine.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main course
Cuisine French, Mediterranean
Servings 2 People
Calories 750 kcal

Cooking utensils

  • 1 Roasting pan or casserole
  • 1 Chopping board
  • 1 Knife
  • 1 Grater (for lemon zest)
  • 1 Bowl

Ingredients
  

  • 600 g Lamb shoulder
  • 2 Branches Rosemary
  • 3 Branches Thyme
  • 3 Toes Garlic
  • 2 Lemons
  • 500 g Potatoes
  • 3 EL Olive oil
  • 150 ml White wine
  • Salt & pepper

Preparation
 

  • 1 Preheat the oven to 160°C.
  • 2 Rub the lamb shoulder with salt, pepper, chopped garlic and the herbs.
  • 3 Heat the olive oil in a roasting tin and sear the meat on all sides.
  • 4 Cut the potatoes into large pieces and mix with the lemon zest and juice in a bowl.
  • 5. add the white wine and potatoes to the meat, cover the roasting tin and braise in the oven for approx. 2.5 hours.
  • 6. spoon the liquid over the meat halfway through cooking.
  • 7 Slice the meat and serve with potatoes and braising sauce.

Nutritional values per portion

Calories: 750kcalCarbohydrates: 50gProtein: 45gFat: 40g
Keyword Côtes du Rhône, Lamb
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