🍽️ Tender Lamb with Potato Cubes

Name: Tender Lamb with Potato Cubes
Total time: 30 min
Yield: 4 servings
Ingredients: 2 milk lamb shoulders (each approx. 600 g, with bone, order from the butcher in advance); salt; pepper; 1 onion; 8 garlic cloves; 4 tbsp olive oil; 800 ml lamb stock; 2 sprigs rosemary; 2 bay leaves; 1 kg potatoes (waxy)

647 kcal · 30 min · 4 servings

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Ingredients

2 milk lamb shoulders (each approx. 600 g, with bone, order from the butcher in advance)
salt
pepper
1 onion
8 garlic cloves
4 tbsp olive oil
800 ml lamb stock
2 sprigs rosemary
2 bay leaves
1 kg potatoes (waxy)

Instructions

1. Preheat the oven to 180 degrees Celsius.
2. Remove all skin and sinew from the milk lamb shoulders.
3. Season the meat generously with salt and pepper.
4. Peel one onion and two garlic cloves.
5. Finely chop the onion and the garlic.
6. Heat oil in a large casserole dish (or two small pots).
7. Brown the lamb shoulders on all sides until golden.
8. Add the chopped onion and garlic.
9. Sauté the vegetables briefly.
10. Deglaze the meat with 200 milliliters of lamb stock.
11. Add fresh rosemary sprigs and bay leaves to the pot.
12. Place the meat in the preheated oven.
13. Roast the lamb for about 1 to 1.5 hours.
14. Baste the meat regularly with the pan juices from the pot.
15. Pour in fresh lamb stock whenever the liquid has reduced.
16. Wash the potatoes thoroughly.
17. Peel the potatoes.
18. Cut the potatoes into small cubes.

Nutrition per serving

kcal: 647
Protein: 45 g · Fett/Fat: 35 g · Carbs: 38 g