Leg or shoulder of lamb with ratatouille and puréed potato

Gigot ou épaule d’agneau, ratatouille et purée de pommes de terre

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      1 hr 5

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

This lamb is traditionally cooked to be served in the true French style of rare. However, this isn’t to everybody’s taste, so I’ve given directions for all degrees of doneness below.


  • 1 boned leg or shoulder of lamb, about 900 g (2 lb)
  • 8


Preheat the oven to 160°C/325°F/Gas 3. Place the lamb in a roasting pan, add the garlic and thyme and rub the meat with 2 tablespoons of the groundnut oil and seasoning. Place in the oven t