Lamb-Potato Gratin Recipe

Fresh thyme, rosemary herb and Yukon Gold potatoes added to lamb shoulder yields a delicious Lamb-Potato Gratin Recipe.


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Lamb-Potato Gratin Recipe 

2 pounds boneless lamb shoulder, cut into 1-inch pieces
Coarse salt and freshly ground pepper
4 tablespoons olive oil, divided
3 1/2 cups chicken stock, divided
2 onions, sliced thinly in rings
5 cloves garlic, sliced thinly
1 tablespoon chopped fresh rosemary, plus pinch for sprinkling
1 tablespoon chopped fresh thyme, plus pinch for sprinkling
8 Yukon Gold potatoes, peeled
4 tablespoons melted butter, divided

Trim excess fat from lamb; season generously with salt and pepper.

In large Dutch oven, heat 2 tablespoons oil over medium-high heat. In three batches, cook lamb for 3 to 5 minutes per side, or until golden brown, adding 1 additional tablespoon oil with each batch. Transfer to bowl. After last batch, stir 1 cup stock into Dutch oven, scraping up any browned bits from bottom. Pour liquid over browned lamb.

To Dutch oven, add onions, garlic, rosemary and thyme; cook, stirring occasionally, for 5 minutes. Return lamb and juices to Dutch oven, and add remaining chicken stock. Bring to a boil, then reduce heat. Simmer, uncovered, for 1 hour, or until meat is tender.

Heat oven to 400°F.





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