Leeks

Countryside lamb shoulder

Name: Countryside lamb shoulder
Prep time: 1 h 30 min
Cook time: 1 h
Yield: 4
Cuisine: Plats principaux
Ingredients: 1 kg (2.2 pounds) of lamb shoulder with bones; 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 2 garlic cloves; Sweet prepared mustard, up to taste; Salt and pepper up to taste; 4 large potatoes, sliced into 4; 5 ml (1 teaspoon) of marjoram; 2 thyme branches; 2 Bay leaves; 500 ml (2 cups) od chicken broth; Juice of 2 fresh lemon

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Author: Les Cultures de chez nous

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Preparation 30

Baking 60

Portions 4

Freezing No

Ingredients Preparation

Ingredients

1 kg (2.2 pounds) of lamb shoulder with bones
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
2 garlic cloves
Sweet prepared mustard, up to taste
Salt and pepper up to taste
4 large potatoes, sliced into 4
5 ml (1 teaspoon) of marjoram
2 thyme branches
2 Bay leaves
500 ml (2 cups) od chicken broth
Juice of 2 fresh lemon

Preparation

Side-by-side mode

Preheat ove at 400 °F (200 °C). Cover bottom of a pan with Les Cultures de chez nous sliced leeks. Prick lamb shoulder with garlic. Season and brush with mustard.
Lay shoulder over leeks and divide potatoes around meat. Spread herbs. Soak with broth until mid-height of meat. Spray with lemon juice. Cover and oven bake for an hour at 400°F (200°C). Uncover and finish the cooking at 350°F (180°C) for 15 to 20 minutes.