Provençal lamb shoulder on fondant potatoes | Taste of France®
Try this Provençal lamb shoulder on fondant potatoes for a delicious summer recipe. A herb-encrusted shoulder of lamb rests on a bed of potatoes and tomatoes…
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Ingredients
- 3½ –4½ lb (1.6–2 kg lamb shoulder)
- 3 tablespoons olive oil
- 3 sprigs of rosemary (leaves picked and finely chopped)
- 1 heaped teaspoon dried thyme sea salt flakes and freshly ground black pepper
- 3 lb 5 oz (1.5 kg potatoes, cut into 1 inch (2.5 cm) chunks)
- 14 oz 400 g ripe tomatoes
- 5 bay leaves
- 4 garlic cloves (lightly bashed in their skins)
- 1 heaped teaspoon dried thyme
- Extra virgin olive oil
- 2 cups 450 ml vegetable or chicken stock
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