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We use as garnish Hasselback potatoes, baked together with the lamb.
The Hasselback potatoes recipe originates from Hasselbacken, a Swedish restaurant.
Basic preparation: cut the potatoes into slices, be sure not to slice all the way trough. Season to taste. The season penetrates into the cuts and the potatoes turn out crisp on the outside and tender on the inside.
Ingredients
Servings 4 people
- 1 lamb shoulder (500 g)
- 2 potato
- ½ onion
- 4 tbsp extra virgin olive oil
- garlic powder
- thyme
- salt
- ½ glass white wine
- rosemary
- butter
- 1 shot glass brandy
Nutrition
Calories: 596kcal | Carbohydrates: 15g | Protein: 30g | Fat: 43g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 129mg | Sodium: 877mg | Potassium: 603mg | Fiber: 1g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 1.7mg | Calcium: 40mg | Iron: 3.1mg
Step by step instructions
- Fry lightly the onion, julienne, in olive oil.
- Drain, put onto a baking dish and set the oil aside to use it afterwards.
- Season the lamb shoulder with garlic powder, thyme and salt, and put it onto the onion.
- Pour over it the white wine and the oil used to fry the onion.
- Prepare the potatoes: put them, with the skin, onto a empty can and cut into slices without reaching the bottom.
- Put onto the dish with the lamb and season with oil, salt, rosemary and a bit of butter.
- Bake for 30 minutes (200ºC) and flip the lamb shoulder.
- After 30 minutes more, cover the potatoes to prevent them from burning, pour some brandy over the lamb and put 2 or 3 pieces of butter onto it.
- Cook au gratin on both sides.
We use as garnish Hasselback potatoes, baked together with the lamb.
The Hasselback potatoes recipe originates from Hasselbacken, a Swedish restaurant.
Basic preparation: cut the potatoes into slices, be sure not to slice all the way trough. Season to taste. The season penetrates into the cuts and the potatoes turn out crisp on the outside and tender on the inside.
Ingredients
Servings 4 people
- 1 lamb shoulder (500 g)
- 2 potato
- ½ onion
- 4 tbsp extra virgin olive oil
- garlic powder
- thyme
- salt
- ½ glass white wine
- rosemary
- butter
- 1 shot glass brandy
Step by step instructions
- Fry lightly the onion, julienne, in olive oil.
- Drain, put onto a baking dish and set the oil aside to use it afterwards.
- Season the lamb shoulder with garlic powder, thyme and salt, and put it onto the onion.
- Pour over it the white wine and the oil used to fry the onion.
- Prepare the potatoes: put them, with the skin, onto a empty can and cut into slices without reaching the bottom.
- Put onto the dish with the lamb and season with oil, salt, rosemary and a bit of butter.
- Bake for 30 minutes (200ºC) and flip the lamb shoulder.
- After 30 minutes more, cover the potatoes to prevent them from burning, pour some brandy over the lamb and put 2 or 3 pieces of butter onto it.
- Cook au gratin on both sides.
Nutrition Facts
Baked Lamb Shoulder with Hasselback Potatoes
Amount Per Serving
Calories 596
Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 16g80%
Polyunsaturated Fat 4g
Monounsaturated Fat 21g
Cholesterol 129mg43%
Sodium 877mg37%
Potassium 603mg17%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 2g2%
Protein 30g60%
Vitamin A 200IU4%
Vitamin C 1.7mg2%
Calcium 40mg4%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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