Melting lamb shoulder with lemon

  • Average
  • 3 heures 30 minutes
  • Expensive
A golden shoulder of lamb, combined with the intoxicating aromas of lemon, cumin and honey, accompanies tender potatoes. Divine gluttony!




  • 1.6kg Whole lamb shoulder
  • 4 to 6 organic lemons
  • Olive oil
  • 2 yellow onions
  • 6 large cloves of garlic
  • 1tsp shaved cumin seeds
  • 1 tsp peppercorns
  • Salt, freshly ground pepper
  • 2tsp of honey
  • 1kg of firm-fleshed potato
  • 1tsp of turmeric
  • 1 clove of garlic
  • 1 bunch of flat-leaf parsley (or coriander)


Stage 1

The day before, wash the lemons. Place them in a saucepan and cover with cold water. Bring to the boil and let boil for 5 minutes. Drain, repeat the operation once. Drain and cover with cold water. Keep like this until 'when cooking the meat.

Stage 2

The next day, pour a little olive oil into the Pyrex cast iron casserole. Generously salt and pepper the shoulder on both sides. Brown in the casserole to color it. Place it skin side down. Add the cumin, pepper, peeled and quartered onions, garlic, drained whole lemons. Pour in a small glass of water, cover and bake at 180°C for 3 hours.

Stage 3

EpluExpensive the potatoes, cut them into fairly large pieces. Put them in a saucepan and pre-cook them in salted water with turmeric for 5 minutes from boiling. They should still be firm.

Stage 4

Take out the casserole dish. Brush the meat with honey. Grate the fresh garlic on top and place the drained potatoes. Place the lid on and put in the oven again for 20 minutes.

Stage 5

When ready to serve, sprinkle with flat-leaf parsley roughly chopped.

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