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🍽️ Crispy Lamb Shoulder with Mushroom and Nut Topping

474 kcal · 30 min · 4 servings

Ingredients

• 400 g firm-boiling potatoes
• 1 lamb shoulder (approx. 1 kg boneless)
• salt
• pepper (from the mill)
• 2 tbsp sunflower oil
• 250 ml white wine
• 2 garlic cloves
• 50 g dried apricots
• 50 g hazelnut kernels
• 150 g chanterelles

Instructions

1. 1. Preheat the oven to 180 degrees Celsius using the top and bottom heat setting.
2. 2. Peel the potatoes and slice them thinly.
3. 3. Rinse the lamb meat and pat it dry with a kitchen towel.
4. 4. Season the meat generously with salt and pepper.
5. 5. Heat oil in a casserole dish and sear the lamb on all sides until browned.
6. 6. Deglaze the meat with white wine by pouring the liquid into the hot pan.
7. 7. Arrange the potato slices in a layered, scale-like pattern on top of the meat.
8. 8. Season the potatoes with salt and pepper as well.
9. 9. Place the casserole in the oven and braise the dish for about one and a half hours.
10. 10. Pour the cooking juices over the potatoes repeatedly during the cooking time.
11. 11. If the liquid evaporates too quickly, add a little water.
12. 12. Peel the garlic cloves and slice them thinly.
13. 13. Cut the apricots into thin strips.
14. 14. Chop the hazelnuts coarsely.
15. 15. Clean the chanterelle mushrooms by brushing them and removing any dirt.
16. 16. Mix the mushrooms with the garlic, apricots, and hazelnuts.
17. 17. Taste the sauce at the end and adjust the seasoning with salt and pepper.
18. 18. Serve the finished dish hot.

Nutrition per serving

• kcal: 474
• Protein: 24 g · Fett/Fat: 29 g · Carbs: 18 g