Cassette D'Auvergne
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The original recipe uses leg of lamb. I usually use shoulder so have amended as appropriate. This requires longer slower cooking - so after initial browning reduce heat to 160℃ and cook for 2 hours or longer until the meat falls off the bone. Samin Nosrat (Salt, Fat, Acid Heat) recommends salting the meat in advance - even the day before - which sounds like a good idea, just be careful seasoning later especially if using a stock cube.
Ingredients
- leg of lamb - approx 1 kilo - or shoulder (see above)
- 1 kilo potatoes
- 1 litre stock
- several cloves garlic
- 60g butter
Method
- Peel and slice the potatoes and place them in a large casserole dish. Pour in enough stock to barely cover potatoes. Heat oven to 230℃
- Trim the lamb of skin and excess fat. Peel and thinly slice the garlic cloves lengthways. Make incisions in the meat and insert slivers of garlic. Spread the butter all over the lamb and season with salt (if not done in advance) and pepper.
- Set the meat on top of the potatoes and place casserole in hot oven. After 10-15 minutes, reduce the heat to 200℃ for leg, 160℃ for shoulder. If using leg, cook for another 20-24 minutes per kilo for rare meat, 28-32 minutes per kilo for medium. If using should cook for far longer, 2 hours or more. If the potatoes look like drying out, top up with stock.
- When cooked to your liking remove the meat from the oven and allow to rest. If you like you can raise oven temperature and cook the potatoes more to get some browning.
based on French Regional Cooking Anne Willan
french
Lamb, roast with garlic and potatoes
Lamb, roast with garlic and potatoes