A few days ago, I spoke to you about taking time to recharge one’s batteries, think, enjoy and forget about the daily run in order to live more in tune with oneself. This dish is made for that. Nothing will stop you from dreaming while peeling potatoes and slicing them with a mandolin. Nothing will prevent you from taking a book while the meat and its garnish cook slowly and for a long time in the oven. Just put it in the oven and hop.
Plus, with this all-in-one dish you will delight young and old alike. The meat and potatoes are melt-in-the-mouth, it’s a delight.
For 8 persons
Peel the garlic cloves, split them in half and deglaze them. Cut the leg of lamb in places and insert half a garlic clove in each incision.
Peel the potatoes, wash them and slice them thinly with a mandolin. Put them in a salad bowl. Add salt, pepper, herbs de Provence and mix. Place this mixture on the bottom of a cast iron casserole. Place over the shoulder of lamb and its shoulder paddle.
Shoulder of lamb and potatoes before cooking