Shredded Lamb and Sweet Potato Parmentier

Ingredients

• 1,5 kg Boneless lamb shoulder (Choose a well‑marbled piece for extra tenderness)
• 3 unités Sweet potatoes (Medium, peeled and cut into 2 cm cubes)
• 2 c. à soupe Olive oil (To season the meat and the mash)
• 1 c. à café Sweet paprika
• 0,5 c. à café Ground chili powder (Adjust to taste)
• 1 c. à café Salt
• 0,5 c. à café Ground black pepper
• 100 g Grated Parmesan (For topping)

Instructions

1. Season the lamb

   Place the lamb shoulder in the dish, drizzle with olive oil, sprinkle with paprika, chili powder, salt and pepper. Massage well to distribute the spices.

   Time: PT5M

2. Initial cooking of the lamb

   Roast the dish at 160°C and cook for 1 h 30 min.

   Time: PT1H30M

   Temperature: 160°C

3. Prepare the sweet potatoes

   While the lamb cooks, peel the sweet potatoes and cut them into roughly 2 cm cubes.

   Time: PT15M

4. Add the sweet potatoes midway through cooking

   After 45 minutes, remove the dish, arrange the sweet potato cubes around the meat, return to the oven for an additional 45 minutes at 160°C.

   Time: PT45M

   Temperature: 160°C

5. Shred the lamb

   Remove the dish, let rest for 5 minutes, then using two forks, shred the meat until you obtain fine strips.

   Time: PT5M

6. Mash the sweet potatoes

   Transfer the cooked sweet potatoes to a bowl, add a drizzle of olive oil, season with salt and pepper, and mash until smooth.

   Time: PT5M

7. Assemble the mini ramekins

   In each mini ramekin, place a first layer of potato mash, add a layer of shredded lamb, then top with another layer of mash. Sprinkle generously with grated Parmesan.

   Time: PT10M

8. Broil

   Place the ramekins in the oven at 200°C for 10 minutes, or until the Parmesan is golden and crisp.

   Time: PT10M

   Temperature: 200°C

9. Serving

   Remove the ramekins from the oven, let rest for 2 minutes, then serve hot.

   Time: PT0M

Nutrition Facts

Calories

531

Protein

24 g

Carbohydrates

30 g

Fat

28 g

Fiber

4,5 g