Lamb Shoulder with Parisienne Potatoes
Lamb Shoulder with Parisienne Potatoes | James Martin Chef | Perfect for dinner parties or family gatherings, featuring onions, garlic, and thyme in a rich, oven-baked dish.
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Ingredients
- 2 onions, peeled and sliced
- 2 garlic cloves, crushed
- Sprig of thyme
- Small bunch of parsley, chopped
- 2k Whole lamb shoulder
- 125ml red wine
- 2 large potatoes (or 1 kilo weight)
- 500ml liquid beef or chicken stock
- 2 large knobs of butter for sautéing potatoes
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