On TV Tonight
- 20:00 - Rick Stein's India - Madurai and Kerala
- 21:00 - Rick Stein's India - Lucknow and Punjab
- 22:00 - Rick Stein's India - Rajasthan and Himachal Pradesh
- Prep time:
- 20 min
- Cook time:
- 4 hrs
Tom Kerridge places garlic-studded lamb on top of potatoes to roast slowly, allowing the meaty flavours to be absorbed by the potatoes
Method1. 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.
- 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.