Slow-cooked Lamb Shoulder With Boulangere Potatoes
In this recipe, tender lamb shoulder is slow-roasted until beautifully succulent, surrounded by a fragrant medley of onions, potatoes, and thyme. The rich flavors meld together as the lamb cooks to perfection, creating a cozy and hearty dish that's perfect for a comforting meal. Serve this savory delight alongside some cooked French beans for a delightful combination of flavors and textures.
— Constant Cookbook
Ingredients
- 3 medium onions
- 6 large waxy potatoes
- 1 bunch thyme
- salt and black pepper
- 1 whole lamb shoulder
- 1 garlic
- 568ml/1 pint chicken stock
- cooked French beans
Instructions
- Preheat the oven to 130C/275F/Gas 1.
- In a bowl combine the onions, potatoes and thyme. Season with salt and pepper.
- Layer the potatoes and onions in a roasting tin and place the lamb on top skin-side up.
- Cut small incisions in the lamb using a small knife and stick the whole garlic cloves in the holes, pushing them into the meat to prevent them burning while the meat cooks.
- Pour the chicken stock over and place in the oven for 4-5 hours, or until the potatoes are crisp on top and soft inside.
- When cooked, remove the lamb from the oven, cover with aluminium foil and set aside to rest for 20 minutes.
- Serve with French beans (or any green vegetable of your choice).
Prep Time
PT30M
Yield
Serves 4-6
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