Label
All
0
Clear all filters

Pierre Koffmann

Epaule d’Agneau à la Boulangère

Shoulder of lamb with potatoes

Rate this recipe

banner
Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in

#78Memories of Gascony
Memories of Gascony

By Pierre Koffmann

Published 2012

  • About

Ingredients

  • 1 shoulder of lamb, about 1.8 kg/4 lb
  • salt and freshly ground pepper

Method

Preheat the oven to 200°C/400°F/gas 6. Season the lamb, inserting slivers of garlic into the meat. Heat 100 g/4

Get instant online access via ckbk

  • ‌
  • ‌
  • ‌
  • ‌
  • ‌
Download on the App Store
Pre-register on Google Play
‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title