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Stéphane Reynaud

Lamb shoulder with carrots

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in
One Knife, One Pot, One Dish
One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About

Ingredients

  • 1 bunch spring carrots
  • 3 sweet Cévennes onions, unpeeled
  • 4 tablespoons

Method

Peel the carrots, keeping their tops.

Quarter the onions, leaving their skins on.

Preheat the oven to 180°C. Heat the olive oil in a flameproof casserole dish and brown the lamb shoulder. Add the rest of the ingredients.

Cover and

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