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Le Chaudron recipe
Agneau de Pâques rôti
Easter roast lamb
⏱ 150 minServes 8Medium440 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1lamb shoulder, 2 kg (4.4 lb)
4onions, quartered
800 g (28 oz)baby potatoes
6 clovesgarlic
80 ml (⅓ cup)olive oil
1bunch of thyme
300 ml (1¼ cups)chicken stock
- 1 lamb shoulder, 2 kg (4.4 lb)
- 4 onions, quartered
- 800 g (28 oz) baby potatoes
- 6 cloves garlic
- 80 ml (⅓ cup) olive oil
- 1 bunch of thyme
- 300 ml (1¼ cups) chicken stock
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rub the lamb shoulder all over with olive oil, thyme, salt and pepper.
- Arrange the onions, garlic and potatoes around it in the dish.
- Roast at 200 °C (400 °F) for 20 minutes, then lower to 160 °C (325 °F) for slow cooking.
- Add chicken stock regularly as it cooks.
- Cover with foil if browning too much; cook until the meat pulls apart with a fork.
- Rest a few minutes, then pull the meat and serve with the vegetables and juices.
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