Epaule d’Agneau à la Boulangère

Shoulder of lamb with potatoes

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Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

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