I faced a conundrum when I made this dish.
The recipe is from a French cook book I’ve had for years. It calls for a leg or shoulder of lamb.
I’ve made it in the distant past using a leg of lamb. The Roast Lamb on a Bed of Potatoes was done in the usual way for a leg leaving the meat still pink and juicy when sliced. The recipe is for 6 (must have been a family dinner).
I had a shoulder and we were only 2.
Counting the lamb we bought in 2019 and 2020 this would be the 4th shoulder that I’ve made. The other 3 were slow roasted for anywhere from 5 to 7 hours.
I googled. Everything that I could find said that while legs should be roasted quickly to a medium / pink finish, shoulders needed long, slow, roasting to be tender.
But….. I found it extremely difficult to go against the instructions in a French cook book.
As I so often do, I compromised: I roasted the lamb in a slow – medium oven for 4 hours and cooked the potatoes and onions for the last hour in the juices.
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Shoulder of Lamb on Bed of Potatoes
This is not a pretty roast to present to the table. Carve the shoulder and place it on the potatoes for serving.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 2 servings 1x
- Category: Lamb
- 1 shoulder of lamb, 3.5 – 4lbs, (1.75 – 2kg)
- 2 tsp thyme
- 2 tsp parsley
- 2 tsp oregano
- 1 tsp paprika
- 4 cloves garlic, minced, divided
- 2 tbs Dijon-style mustard
- 2 tbs olive oil
- 2 (10oz, 300gr total) medium potatoes, sliced
- 1 medium onion, sliced
- 1 cup beef broth
- Mix the herbs, 1 clove garlic, paprika, mustard and oil.
- Spread mixture over the lamb.
- Poke the lamb all over with the tip of a sharp knife.
- Put lamb in a roasting pan.
- Add beef broth to pan, cover with foil, tenting a bit to keep off of lamb if needed.
- Roast for 3 hours at 325F (160C).
- Uncover, add sliced potatoes and onions around lamb, in the juices.
- Return to oven, uncovered, and roast for another hour.
- Remove lamb from potatoes and cover loosely.
- Let rest for 10 minutes before carving.
- Remove potatoes, onions to serving platter. You can put potatoes into the oven
- r (turned off) to keep warm if your platter is oven-safe.
- Slice lamb and arrange on potatoes to serve.
The shoulder will serve 4 – 6 but the recipe is for 2. Add more potatoes for more people. We used the leftover lamb in risotto and a skillet hash.
For the nutrition info I assumed 1/3 of the lamb.
- Serving Size: 1/2 recipe
- Calories: 773
- Sugar: 4.5 g
- Sodium: 903.5 mg
- Fat: 37.5 g
- Saturated Fat: 10.4 g
- Trans Fat: 0 g
- Carbohydrates: 32.5 g
- Fiber: 5.6 g
- Protein: 71.6 g
- Cholesterol: 224.5 mg
Keywords: shoulder of lamb, potatoes
It wasn’t pretty but it was da*m good. The lamb was tender and moist; the potatoes creamy and the onions sweet.
The leftover lamb went into sandwiches and, of course, risotto.
Poor old Guapa only had a wee taste. Human food doesn’t seem to agree with her these days.
In other news…. Let’s see:
6 out of 60 Seuss books no longer being printed and people are in an uproar.
Rumor has it that Mr. Potato Head will now be known as Potato Head and people are claiming the world is ending with the demise of a title on a toy.
Disney has been accused of ‘picking on’ Mickey Mouse and people are enraged.
One would think that the uproar, hand-wringing, and distress would be more about actual humans who are sick, dying and / or in desperate straits
But, then….. one would have to think.
One could argue that the pandemic has stretched normal thinking beyond the ability of many.
Or one could just get off Facebook….