Slow roast lamb shoulder with boulangère potatoes

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From: Market Kitchen

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This recipe is classed as easy

Rating 3.38 / 5 (359 votes)

Prep time:
20 min
Cook time:
4 hrs
Serves:
4-6

Tom Kerridge places garlic-studded lamb on top of potatoes to roast slowly, allowing the meaty flavours to be absorbed by the potatoes

Method

1. Preheat the oven to 140C/120C fan/gas 1 and select an ovenproof dish about 8cm deep that will fit the lamb.

2. Scatter a third of the sliced onions in the base, then some thyme leaves and season with salt and pepper. Top with a third of the potatoes, overlapping them so that they completely cover the onions. Repeat the process twice, using up all the onions, thyme and potatoes.

3. With a small sharp knife, make incisions all over the lamb shoulder and push the garlic cloves into the holes. Season the lamb with salt and pepper.

4. Pour the chicken stock over the top of the potatoes to just cover them and sit the lamb on top of the potatoes. Roast for 4 hours, until the lamb flakes away from the bone with a fork and the potatoes are crisp on top and moist underneath.

5. Remove the dish from the oven and leave to cool slightly. Serve slices of the lamb with the boulangère potatoes and some buttered kale or other green seasonal vegetable.

Ingredients

  • 2 onions, very thinly sliced
  • 4 large potatoes, peeled and very thinly sliced
  • 1 bunches thyme, leaves only
  • 1 lamb shoulder, on the bone, about 1.75g
  • 1 heads garlic, separated into cloves and peeled
  • about 600 ml chicken stock
  • buttered kale, to serve

Tips and suggestions

For best results, slice the onions and potatoes using a mandolin.

Comments & Ratings

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Latest Comment

 

do you cover this before cooking?

izzyA74959 izzyA74959  Posted 06 Aug 2012 11:33 AM
 

This was supposed to be rated 5 stars, but I can't seem to make it go over one!

hamper hamper  Posted 20 Dec 2011 2:33 PM
 

Made this with a large goat shoulder,cooked it for 5 hours and it was delicious. Took the meat out to rest and took out most of the stock, then put the potatoes and onions back in the oven to crisp on top. Took the fat off the stock and made into gravy using the scrapings off the bottom of the pan, having removed the potatoes to a plate to keep warm. Absolutely fab, definitely will cook again.

hamper hamper  Posted 20 Dec 2011 2:31 PM
 

Great! Glad you liked it Teresah :-)

Charlotte - Good Food Charlotte - Good Food Posted 12 Sep 2011 2:15 PM
 

This dish went down a treat and there was no left-overs. I cooked mine for longer as it was a much bigger shoulder and I only put in half the stock as I didn't wont it sloppy, everything was cooked to perfection, it will definately be a regular on my Sunday lunch menu.

TERESAH17686 TERESAH17686 Posted 12 Sep 2011 11:45 AM
 

amazing

jambap jambap Posted 21 Mar 2010 3:56 PM
 

Fantastic really tasty winter warming food

Carol104 Carol104 Posted 11 Feb 2010 3:15 PM
 

Excellent dish, fed the family (6) with left overs! Put in too much stock but after three hours took out the lamb, poured off the excess to keep for future use and gave the potatoes a little longer.

DuncanP51143 DuncanP51143 Posted 29 Jan 2010 3:41 PM
 

I omitted the garlic and found that 3 hours cooking was sufficient to cook the meat as we like it. It was a good, easy to prepare recipe, needing only some veg or salad with it.

MHL MHL Posted 28 Jan 2010 1:12 PM
 

this was truly awful, worst dish I have cooked

maryH17004 maryH17004 Posted 17 Jan 2010 9:10 PM