Marinated lamb shoulder

Accueil / Recettes / Marinated lamb shoulder

Pour 4 personnes
Préparation: 20 min
Cuisson: 90 min



  • 1 boned lamb shoulder (1.3 kg)
  • Dry white wine (Coteaux d’Aix en Provence AOC)
  • Marinade: Juice of 4 lemons 3 onions, Strong curry powder Cloves, Chilli 3 tomatoes
  • Virgin Olive Oil  “Font de Leu” – AOP Aix en Provence 
  • La Jasso de Calissanne Camargue Salt with 5 Berries and Pepper, to taste 2 tbs Provencal Herb Mix (by Araquelle)


  1. Chop the vegetables and mix all the marinade ingredients.
  2. Marinate the lamb for 12 hrs at room temperature.
  3. After marinating, bake the lamb in the marinade in a pre-heated oven at 180°C. Remove the marinade, reserving the vegetables.
  4. Then use half to douse the meat and the other half to make a sauce with some butter, meat juices and white wine (20 cl).
  5. In parallel, fry the marinade ingredients (onions and tomatoes) with small potatoes (pre-boiled and cut in quarters or thick rounds).


Simmer then serve the meat on this bed of potatoes, with green beans.