Roasted lamb with vegetables

Name: Roasted lamb with vegetables
Prep time: 1 h 15 min
Cook time: 1 h
Total time: 2 h 15 min
Yield: Serves 6
Cuisine: French
Ingredients: 70 g (2¼ oz) unsalted butter; 1 tablespoon sugar; 300 g (10 oz) pearl onions or large-bulb spring onions, peeled; 300 g (10 oz) pearl onions or large-bulb spring onions, peeled; 1 bay leaf; 300 g (10 oz) bacon; 1 sprig of fresh thyme or ¼ teaspoon dried thyme; 1 sprig of fresh thyme or ¼ teaspoon dried thyme; ½ celery stick, chopped; 2 cloves garlic, crushed; 1 carrot, chopped; 1 onion, chopped; 100 ml (3¼ fl oz) oil; 1 lamb shoulder, about 1.5 kg (3 lb), deboned (ask your butcher to tie the lamb, chop the bones and reserve the trimmings); 2 tablespoons chopped fresh parsley; 375 ml (12 fl oz) chicken stock; 1 kg (2 lb) potatoes, peeled; 300 g (10 oz) button mushrooms

Preparation info

Serves
6

Difficulty
Easy
Ready in
2 hr 30

Appears in

Winter

By Le Cordon Bleu

Published 1998

About

This memorable roast is served with a classic French garnish of bacon, mushrooms, glazed pearl onions and golden brown potatoes. It makes a special dish for a Sunday lunch with all the family.

Ingredients

100 ml (3¼ fl oz) oil
1 lamb shoulder, about 1.5 <

Europe
France
Lunch
Main course
Gluten-free
Winter
Mediterranean

Method

Preheat the oven to moderately hot 200°C (400°F/Gas 6). Heat half the oil in a large ovenproof frying pan over high heat. Season the lamb and brown on all sides in the hot oil. Remove and set aside. Add the bones and trimmings to the pan and brown all over.