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Shredded Lamb and Sweet Potato Parmentier
A comforting parmentier made with tender lamb shoulder, creamy sweet potatoes and a touch of baked parmesan, presented in mini ramekins for a convivial and quick meal.
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Critical Success Points
- • Properly season the lamb before cooking.
- • Observe the timing for adding the sweet potatoes midway.
- • Shred the lamb while it is still hot but manageable.
- • Broil the Parmesan until golden without burning.
Safety Warnings
- • Handle the hot dish with kitchen gloves.
- • Be careful of hot oil splatters when seasoning.
- • Do not open the oven too often to avoid burns.
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