Simple lamb shoulder


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
180°C oven


  • 600 g kipfler potatoes, unpeeled
  • 2 oranges, unpeeled
  • 2 full heads of garlic
  • 1 rolled boneless lamb shoulder
  • 3 tablespoons olive oil
  • Salt and cracked pepper
  • 4 mild chillies
  • 300 ml vegetable stock

1 baking dish

1 chopping board


Preheat the oven to 180°C.

Cut the kipfler potatoes in two and the unpeeled orange into wedges. Slice the tops off the heads of garlic.

Place the lamb in a baking dish, add the olive oil and garlic and season with salt and pepper. Cook in the oven for 30 minutes.

Arrange the kipfler potatoes, orange wedges and whole chillies around the lamb. Pour in the vegetable stock and cook for another 45 minutes.