Lamb shoulder with carrots


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


  • 1 bunch spring carrots
  • 3 sweet Cévennes onions, unpeeled
  • 4 tablespoons olive oil
  • 1 boneless lamb shoulder
  • 6 garlic cloves
  • 1 sprig rosemary
  • 2 sprigs fresh thyme
  • 200 ml dry white wine
  • Salt and pepper

1 flameproof casserole dish

1 chopping board


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 cook in the oven for 30 minutes.

Remove the lid and cook for another 15 minutes.

Leave to rest for 10 minutes before serving.