Description
Lamb Boulangère (or “boulangère potatoes”) is a traditional French dish that layers potatoes and onions, is topped with seasoned lamb, and is 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.
Ingredients
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- Bone-in Lamb Shoulder or Leg (approx. 1.8–2kg / 4–4.5 lbs)
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- Potatoes (1.2kg / 2.6 lbs, peeled and thinly sliced)
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- Onions (2 large, thinly sliced)
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- Garlic (2 cloves, finely chopped)
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- Fresh Rosemary or Thyme (2–3 sprigs, chopped)
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- Lamb or Chicken Stock (600ml / 2½ cups)
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- Olive Oil or Butter (2 tbsp)
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- Salt and Black Pepper (to taste)
Instructions
Step 1: Preheat the oven
Preheat your oven to 160°C (140°C fan) / 325°F / Gas Mark 3.
Step 2: Prepare the vegetables
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Peel and finely slice the potatoes and onions.
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Toss them with a bit of salt, pepper, garlic, and fresh rosemary or thyme.
Step 3: Layer the base
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In a large roasting dish, layer the potatoes and onions evenly.
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Pour over the hot stock to just cover the vegetables.
Step 4: Season and place the lamb
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Rub the lamb with olive oil, salt, pepper, and more chopped herbs.
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Place the lamb on top of the potato and onion layer.
Step 5: Cover and bake slowly
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Cover the dish tightly with foil and bake in the oven for 2½ hours.
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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.