This recipe is a true family treasure, passed down by Dan's mother, Louise Yoheved, and has been delighting tables for years. Ideal for festive occasions, it transforms a simple shoulder of lamb into a comforting and generous dish, with southern flavors that will enchant the whole family. It's the kind of recipe best enjoyed in good company, accompanied by a lovely green salad and a glass of wine.
Practical information
Preparation time: 30 minutes
Cooking time: approximately 45 minutes
Estimated calories: approximately 520 kcal per serving
Estimated average price: approximately 180 ₪ for the recipe
Ingredients
- 1 shoulder of lamb, already boiled
- 2 kg of potatoes
- 1 bunch of coriander
- 2 Spigol
- Salt, pepper
- 1 head of garlic
- Laurel
Preparation steps
- Start by slicing the boiled lamb shoulder into thin, even slices.
- Peel and cut the potatoes into 6 pieces and boil them until halfway cooked.
- Pour a little oil into a large ovenproof dish and brown the potatoes.
- Press the garlic and add it to the potatoes, then stir in the coriander, Spigol, salt, pepper and bay leaf.
- Gently mix the lamb meat with this mixture and pour everything into an ovenproof tray.
- Simmer for 30 minutes (if you don't have an oven, use a Pyrex dish placed directly on the stove or electric hob).
- Serve hot with a fresh green salad, cherry tomatoes and deviled eggs.
For extra flavor, you can let the dish rest for a few hours before serving—the spices will have time to fully infuse the meat and potatoes. This recipe is even better reheated the next day!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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