Mary Berry’s Lamb Boulangère is a timeless and elegant dish that brings together tender lamb and thinly sliced potatoes, slowly baked with stock and onions for a deeply savory flavor. This French-inspired one-pan meal is the perfect Sunday roast alternative, offering simplicity, rich flavor, and minimal fuss—all with Mary’s signature classic touch.

What is Mary Berry’s Lamb Boulangère?

Lamb Boulangère (or “boulangère potatoes”) is a traditional French dish that layers potatoes and onions, topped with seasoned lamb, and baked slowly in stock until the potatoes are meltingly tender and the lamb is succulent. Mary Berry’s version uses bone-in lamb shoulder or leg, seasoned with garlic and herbs for a wonderfully aromatic roast.

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Why You Should Try This Recipe

One-Pan Roast – Lamb, potatoes, and onions all cook together.
Rich Yet Simple – Rustic French flavors with minimal ingredients.
Ideal for Entertaining – Serve straight from the oven to the table.
Make-Ahead Friendly – Prep in advance and reheat before serving.
Perfect for Special Occasions – A show-stopping centerpiece.

Ingredients Needed to Make Mary Berry Lamb Boulangère

Bone-in Lamb Shoulder or Leg (approx. 1.8–2kg / 4–4.5 lbs)
Potatoes (1.2kg / 2.6 lbs, peeled and thinly sliced)
Onions (2 large, thinly sliced)
Garlic (2 cloves, finely chopped)
Fresh Rosemary or Thyme (2–3 sprigs, chopped)
Lamb or Chicken Stock (600ml / 2½ cups)
Olive Oil or Butter (2 tbsp)
Salt and Black Pepper (to taste)

Equipment Needed

Roasting tray or deep baking dish
Mandoline or sharp knife
Foil
Oven preheated to 160°C (140°C fan) / 325°F / Gas Mark 3

Instructions to Make Mary Berry Lamb Boulangère

Step 1: Preheat the oven

Preheat your oven to 160°C (140°C fan) / 325°F / Gas Mark 3.

Step 2: Prepare the vegetables

Peel and finely slice the potatoes and onions.
Toss them with a bit of salt, pepper, garlic, and fresh rosemary or thyme.

Step 3: Layer the base

In a large roasting dish, layer the potatoes and onions evenly.
Pour over the hot stock to just cover the vegetables.

Step 4: Season and place the lamb

Rub the lamb with olive oil, salt, pepper, and more chopped herbs.
Place the lamb on top of the potato and onion layer.

Step 5: Cover and bake slowly

Cover the dish tightly with foil and bake in the oven for 2½ hours.
After this, remove the foil, increase the temperature to 200°C (180°C fan) / 400°F, and cook for 30–40 more minutes to brown the lamb and crisp the potatoes.

Step 6: Rest and serve

Remove from the oven and let the lamb rest for 10–15 minutes before carving. Serve the lamb with generous spoonfuls of the boulangère potatoes.

What Goes Well With Mary Berry Lamb Boulangère

Mint Sauce or Redcurrant Jelly – Classic British pairings for lamb
Steamed Green Beans or Peas – A fresh, light side
Honey-Roasted Carrots or Parsnips – Add sweetness and depth
Simple Garden Salad – For a bright contrast
Crusty Bread – To mop up the delicious pan juices
Gravy or Jus – Enriches the dish with a savory finish

Expert Tips for the Best Lamb Boulangère

Use floury potatoes like Maris Piper or King Edward—they absorb the stock well and soften beautifully.
Slice potatoes and onions evenly for even cooking—use a mandoline if possible.
Rest the lamb before slicing to keep it juicy.
Use hot stock when pouring over the potatoes—it speeds up cooking.
For extra browning, remove foil and baste the top with pan juices during the final 30 minutes.

Easy Variations of Mary Berry Lamb Boulangère

Add Sliced Leeks or Fennel – For an aromatic twist.
Garlic-Infused Stock – Simmer garlic cloves in your stock for more flavor.
Individual Portions – Bake in smaller dishes for personal servings.
Cheesy Crust – Sprinkle a little grated Gruyère or parmesan during the last 10 minutes.
Swap Lamb for Chicken Thighs – A lighter but equally satisfying alternative.

Best Practices to Store Lamb Boulangère

Refrigerate Leftovers – Store in an airtight container for up to 3 days.
Reheat in Oven – Cover with foil and warm at 180°C (350°F) until hot.
Freeze Portions – Freeze lamb and potato together for up to 2 months.
Label and Date – Ideal for meal planning.

Nutrition Value (per serving, based on 6 servings)

Calories: ~520
Protein: ~35g
Carbohydrates: ~30g
Fat: ~28g
Fibre: ~4g

FAQs

What cut of lamb works best for boulangère?

Bone-in lamb shoulder or leg is ideal for this recipe. The slow cooking process allows the meat to become tender and flavorful while keeping the juices locked in.

Can I make lamb boulangère ahead of time?

Yes, you can prepare the entire dish a few hours in advance, cover, and reheat gently before serving. You can also reheat leftovers the next day.

Why are the potatoes called “boulangère”?

“Boulangère” refers to the French tradition where villagers would bring their dishes to the local bakery to bake in residual oven heat after bread was made. The layered potatoes cooked slowly, absorbing the juices from the meat.

Can I use beef or chicken instead of lamb?

Yes, although the flavor profile will change. If using chicken thighs, reduce the cooking time slightly. For beef, choose a braising cut and cook similarly to lamb.

Final Words

Mary Berry’s Lamb Boulangère is a beautifully simple yet elegant dish that captures the essence of rustic French cuisine with a British roast twist. It’s hearty, wholesome, and perfect for any occasion that calls for something special, yet comforting.