Slow-cooked lamb shoulder with boulangere potatoes

Ingredients:

3 medium onions, thinly sliced
6 large waxy potatoes, peeled and thinly sliced
1 bunch thyme, leaves picked
salt and black pepper
1 whole lamb shoulder
1 garlic bulb, peeled and separated into cloves
568ml/1 pint chicken stock
cooked French beans (or other green vegetables), to serve

Preparation:

1 Preheat the oven to 130C/275F/Gas 1.
2 In a bowl combine the onions, potatoes and thyme. Season with salt and pepper.
3 Layer the potatoes and onions in a roasting tin and place the lamb on top skin-side up.
4 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.
5 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.
6 When cooked, remove the lamb from the oven, cover with aluminium foil and set aside to rest for 20 minutes.
7 Serve with French beans (or any green vegetable of your choice).

---

Home |  Advanced Search
Comment mail to:

---