Catherine’s recipe – Farmhouse “La cabriole”

« Estouffade » of lamb and potatoes

For six persons

1 leg of lamb

8 potatoes

Butter, vegetable oil, garlic, thyme, bay leaves, salt and pepper

The day before, rub the leg with garlic, oil, salt and pepper, put it in the fridge an overnight

Peel  the potatoes and cut them into 1 cm (0.4 inch) slices

Rub an earthware dish with garlic and butter.

Put layers of potatoes, salt, pepper, lumps of butter and even ribs of pork.

Cover with a boiling vegetable broth (or meat broth) on top, add water.

Add the lamb.

Let it cooked in the oven at least 2 hours 392 F (200° C)

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