Recipe : [:fr]Cocotte d'agneau patate douce et pommes de terre[:] - Goody

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Sorry, this entry is only available in French.

Metric US

Cut the lamb shoulder
Peel onions, carrots and celery and cut into 2cm cubes.
In a casserole dish, brown the lamb in olive oil for 5 minutes, then add the vegetables and the garlic cloves, degermed and cut into 4, and brown them for another 5 minutes.
Pour in the flour and stir the mixture over medium heat for 2 to 3 minutes, then add the chicken stock, salt and pepper if necessary and leave to stand.
Peel the potatoes and sweet potato, then wash and peel them and cut them into slightly thick slices.
Preheat oven to 170°.
In a well-oiled casserole or oven dish, place the lamb and cover with alternating slices of potato and sweet potato arranged in a rosette. Peel the potatoes and sweet potato, then wash and peel them and cut them into slightly thick slices.
Add salt and pepper and place in the oven, covered, for 1 1/2 hours.
Serve immediately in the casserole.