Braised Shoulder of Lamb with Potato Topping Recipe | ITV John and Lisa's Kitchen
John Torode and Lisa Faulkner's lamb stew boasts a topping of thickly-sliced potatoes and a filling tender lamb shoulder in its own gravy.
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Cooking tools:
- Oven
- Flameproof casserole with lid
- Mixing bowl
- Measuring spoon
- Stove
- Pan
- Pot
- Colander
- Tongs
- Spoon
- Whisk
- Serving platter
- Chef's knife
- Cutting board
- Peeler
- Paper towel
Ingredients
- 50ml olive oil
- 1.4kg half shoulder of lamb, skin scored
- 6 carrots, peeled and chopped
- 6 shallots, peeled and chopped
- ½ bottle of white wine
- 2 heaped tbsp Dijon mustard
- sea salt
- freshly ground black pepper
- 1 tsp each of ground black pepper, dried rosemary, dried thyme and dried oregano
- 6 large potatoes, peeled and thickly sliced
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