This Cocotte of Spring Lamb Shoulder is a classic spring dish, served with seasonal vegetables, like spring potatoes. Perfection on a plate !
Here is the list of ingredients you will need to make the Cocotte of Spring Lamb Shoulder that serves 4
- 1.2 kg (2 3/4 lb) boneless lamb shoulder, cut into pieces
- 5 carrots
- 2 large onions, sliced
- 300 g (3/4 cup) frozen peas
- 4 large potatoes
- 4 garlic cloves
- 50 cl (2 cups) vegetable broth
- 6 tablespoons olive oil
- 2 thyme sprigs
- Salt and pepper
Here are now the few steps you will need to follow to bake the Cocotte of Spring Lamb Shoulder
Preheat oven to 180 °C (355°F). Peel the carrots and cut them into slices. Peel onions and potatoes, cut into thin slices.
In a cast iron cocotte, heat olive oil over medium heat and put the lamb shoulder pieces until they are golden brown. Then, remove them from the cocotte and remove the fat. Add garlic, onions, thyme and a drizzle olive oil.
Mix well. Add the carrot slices and peas and mix again. Pour your vegetable broth and return the lamb shoulder pieces to the cocotte.
Add salt and pepper, bring to the boil then remove from heat. Top with sliced potatoes, overlapping. Brush with the remaining olive oil. Cover and bake for 1 hour.
After this time, remove the lid and continue cooking for 1/2 hour or so to brown the crust of your potatoes.