Lamb Shoulder with Dauphinoise Potatoes, Green Beans & Anchovy Vinaigrette
This lamb shoulder makes an amazing Sunday lunch. Packed with flavour, the lamb is roasted with rosemary and anchovy and pairs beautifully with the sweet, nutty flavour of the gruyère-topped dauphinoise.
Roast the lamb to your liking — medium rare, medium or well done. Our chef, Laura, cooked the lamb to 62°C so it was perfectly juicy with a lovely pink centre.
Medium-Well done: 72°C
Well done: 77 °C