Delicious Lamb with “Boulangères” potatoes.

I took the idea of this recipe to famous French Chief Guy Savoy and modified it as I liked… The meat is so tender you could eat it with a spoon. The potatoes are very soft and borrow a uncomparable taste from the meat. To be enjoyed with close friends or in family.

Prep time:  30 minutes
Cook time: 3 hours
Four 4 persons


  • A lamb shoulder
  • 4 onions
  • 12 large potatoes
  • 1/8 cup of butter
  • 5cl olive oil
  • 6 cups veal stock
  • Salt & pepper
  • 8 thin slices of smoked ham


  • A pan
  • Cooking dish


  1. Peal and cut the potatoes into thin and regular slices
  2. Peal and mince the onions
  3. Heat up the pan with oil and butter
  4. Brown the lamb shoulder on every side and reserve. Fry the onions in the same pan.
  5. Take the dish, place the onions at the bottom, then the lamb shoulder and finally place the potatoes flat all around until they cover the meat completely. Don’t forget to gradually add salt and pepper to the potatoes.
  6. Pour in the lamb stock
  7. Cook for 3 hours at 320F
  8. Just before serving the dish, place the slices of smoked ham on the potatoes and place them under the grill for a few minutes (beware to not burn them).


  • You will have heated the plates previously to keep it warm.
  • The day I cooked this recipe, I had opened a bottle of Chinon (Loire Valley) but any rich and powerful wine will do.