Shoulder of lamb with rosmary, its juice emulsified with olive oil, potatoes gratin

Shoulder of lamb with rosmary, its juice emulsified with olive oil, potatoes gratin

4 persons
15 minutes
45 minutes
0 minutes
Olive oil or Olives used : Provence AOC

Tips and tricks

The intense olive oils are made with fresh olives, harvested not completely ripe.
In this family taste, you can choose : Vallée des Baux de Provence PDO, Aix en Provence PDO, Haute Provence PDO, Nîmes PDO, Provence AOC or Salonenque, Aglandau, Picholine, Olivière, … varieties.


1 shoulder of lamb with bone
Some colves of garlic
1 bunch of fresh rosemary
25 cl intense olive oil (Provence PDO, Vallée des Baux-de-Provence PDO or Aix-en-Provence, Aglandau variety)
200 g country bacon
2 onions

1 sausage
800 g potatoes
1 l poultry broth
Thyme, laurel

  • Prepare shoulder of lamb the day before. Cut piece of rosmary and prick them into shoulder by using a carving knife. Coat the shoulder with crushed garlic and pour with olive oil. Let it rest in the fridge.

  • The morrow put down the shoulder of lamb on a roasting plate, salt, pepper and put garlic around.

  • Roast in oven to 220°C for 15 min,then to 180°C for 30 min. At the end of the cooking, open the door of oven and let the shoulder rest in order to get juices from it.

  • Take colves of garlic out, the pulp and skim off lamb juices, add garlic pulpl, emulsify with mixer by adding the rest of olive oil.


  • Cut country bacon into cubes, brown it in the gratin plate with a little olive oil.

  • Add minced onion, then sausage cut into slices.

  • Brown and then add potatoes cut into slices of 3mm, stir the ingredients, moister with poultry broth.

  • Add fresh thyme, 2 laurels leaves, bake in oven together with the shoulder of lamb.

  • Serve immediately with frisée flavoured with olive oil and potatoes au gratin.

M. Pelourson

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