tastecheshire.com 07 slow roast
Shoulder of Lamb with Boulangere potatoes
Perfect to come home to after Trick or Treat or Bonfire Night, this warming dish will please all the family...
1.75kg lamb shoulder on the bone 6 large potatoes 2 onions, very thinly sliced 1 bunch of picked thyme leaves
Whole bulb of garlic, separated into cloves and peeled 600ml hot chicken stock Serves two
1. You will need a deep ovenproof dish that will fit the lamb.
2. Pre-heat the oven to 140ºC/120ºC fan/ gas mark 1.
3. Scatter a third of the sliced onions in the base of the dish, followed by some thyme, salt and pepper, then a third of the potatoes which should overlap so they completely cover the onions. Repeat this process twice.
4. With a small sharp knife, make incisions all over the lamb and push the garlic cloves into the holes. Season the lamb with salt and pepper.
5. Pour the hot stock over the top of the potatoes to just cover them and sit the lamb on top. Roast for four hours until the lamb falls away from the bone and the potatoes are crisp on top and moist underneath.
Recipes courtesy of Gaile Wundke
6. Serve the lamb and potatoes with some buttered kale or other seasonal green vegetable.
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