Slow roast lamb with boulangère potatoes

Name: Slow roast lamb with boulangère potatoes
Prep time: 10 min
Total time: 5 h 10 min
Yield: 4-6, plus some leftovers
Cuisine: French
Ingredients: 6 large (1.5kg) waxy potatoes, such as Desiree, peeled and thinly sliced; 3 onions, thinly sliced; leaves from 1 bunch of thyme; 1 shoulder of lamb, about 2kg; 1 head of garlic, separated into cloves and peeled; 600ml chicken stock

Serves: 4-6, plus some leftovers

Prep time: 10 mins

Total time: 5 hrs 10 mins, plus resting

Recipe photograph by Cristian Barnett

Slow roast lamb with boulangère potatoes

Recipe by Tom Kerridge

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Serves: 4-6, plus some leftovers

Prep time: 10 mins

Total time: 5 hrs 10 mins, plus resting

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Nutritional information (per serving)

Calories

548Kcal

Fat

20gr

Saturates

9gr

Carbs

30gr

Sugars

4gr

Fibre

4gr

Protein

54gr

Salt

0.7gr

Tom Kerridge

Chef owner of the Hand & Flowers in Marlow – the only pub to hold two prestigious Michelin stars – Tom's recipes combine seasonal, modern British flavours with rustic French inspiration. He has also appeared on numerous TV programmes including Bake Off: Crème de la Crème, Food and Drink, and his own shows Tom Kerridge's Proper Pub Food and Lose Weight for Good.

See more of Tom Kerridge’s recipes

Tom Kerridge

See more of Tom Kerridge’s recipes

Subscribe to Sainsbury’s magazine

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Ingredients

6 large (1.5kg) waxy potatoes, such as Desiree, peeled and thinly sliced
3 onions, thinly sliced
leaves from 1 bunch of thyme
1 shoulder of lamb, about 2kg
1 head of garlic, separated into cloves and peeled
600ml chicken stock

Step by step

Preheat the oven to 160°C, fan 140°C, gas 3. Mix the potatoes, onions and thyme leaves together in a bowl and season. Roughly layer the potatoes and onions in a roasting tray and put the lamb on top, skin-side up.
Use a knife to pierce the lamb all over, then put a clove of garlic into each hole. Pour over the chicken stock. Put the baking tray in the oven and roast the lamb for 4-5 hours, until the lamb is tender and the potatoes are cooked through.
Remove the tray from the oven, cover it with foil and leave the lamb to rest for 20 minutes before carving.

More delicious lamb recipes to try:

Rack of lamb with herb crust

Lamb chop traybake

Tip

If you would like this to be a gluten-free recipe, please ensure your stock is guaranteed gluten-free.