Baked lamb shoulder with Hasselback potatoes

Baked lamb shoulder with Hasselback potatoes

Course: Main dish
Cuisine: Spanish
Keyword: lamb, potatoes
Calories: 338.79kcal

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 35 minutes
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 dressing penetrates into the cuts and the potatoes turn out crisp on the outside and tender on the inside.
Servings 4 serves


  • 1 lamb shoulder 500 g
  • 2 potato
  • ½ onion
  • 4 tbsp olive oil extra virgin
  • garlic powder
  • thyme
  • salt
  • ½ glass white wine
  • rosemary
  • butter
  • 1 shot brandy
YouTube video

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 turn the lamb shoulder over.
  • 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.
  • Gratin on both sides.


Calories: 338.79kcal | Carbohydrates: 22.45g | Protein: 13.53g | Fat: 18.69g | Saturated Fat: 4.39g | Trans Fat: 0.12g | Cholesterol: 42.89mg | Sodium: 1819.81mg | Potassium: 640.43mg | Fiber: 2.95g | Sugar: 1.75g | Vitamin A: 109.65IU | Vitamin C: 22.29mg | Calcium: 36.62mg | Iron: 2.69mg

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