Lamb Boulangere

Wed, 8 March 2017

Yvonne Connolly shows us how to make Lamb Boulangere.

Ingredients:

Shoulder of lamb, approx 2kg

6 cloves garlic, sliced

Salt and freshly ground black pepper

2 large onions, thickly sliced

6 large potatoes, peeled and thickly sliced

A bunch of fresh thyme sprigs

1 sprig of fresh rosemary, broken into 4 pieces

700 mls-1 litre of chicken stock

Knob of butter

Salt and pepper

2 tbsp maple syrup (optional)

Kale:

25g butter

300g or 1 bag or kale

Splash of water

Method:

Preheat the oven to 130 degrees.

Trim excess fat off the lamb and smear skin with a knob of butter. With a sharp knife make cuts in the lamb on the top side. Cut 3 cloves of garlic in half lengthways and stuff the holes with the garlic slices.

Push the garlic right in so it is not exposed and won't burn. Make 4 smaller incisions for the sprigs of rosemary. Season the lamb with salt and pepper.

Mix the potatoes, onions and thyme leaves together in a bowl . Finely chop the remaining garlic and add to the bowl. Season with salt and pepper. Combine.

Tip this mix into a roasting tray or shallow oven-proof dish and pour over the stock so that the potatoes are submerged.

Put the lamb on top, skin-side up. Place in the oven at 130 degrees. Cook for 4-6 hours.

20 mins before the end of the cooking time, turn the oven temperature up to 180 degrees. Cover the lamb with 2 tbsp of maple syrup (optional).

Remove and cover the lamb joint in tin foil. Allow to rest for 20 mins.

Serve the potatoes with lamb which should fall off the bone and green vegetables.

Buttered kale:

Melt the butter in a frying pan over a medium heat.

Discard the thick stalks from the kale and add the leaves to the pan. Cook for a minute or two until the kale is coated in butter and looks glossy.

Turn up the heat and add a good slash of water. Cover and steam for a further 2 minutes.

Season and serve.