Epaule d’Agneau à la Boulangère

Name: Epaule d’Agneau à la Boulangère (Shoulder of lamb with potatoes)
Yield: Serves 6
Cuisine: British
Ingredients: 700 g/1½ lb potatoes, thinly sliced; 1 shoulder of lamb, about 1.8 kg/4 lb; salt and freshly ground pepper; 2 large onions, sliced; 2 teaspoons fresh thyme, or ½ teaspoon dried; 150 g/5 oz duck fat; 6 garlic cloves, slivered

Shoulder of lamb with potatoes

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

Europe
United Kingdom
France
Main course
Summer
Mediterranean
Gluten-free

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