Slow roast lamb with boulangère potatoes
Serves: 4-6, plus some leftovers
![Slow roast lamb with boulangère potatoes](/uploads/media/720x770/02/3652-Lamb_boulangere_1120x1460.jpg?v=1-0)
Recipe photograph by Cristian Barnett
Slow roast lamb with boulangère potatoes
Serves: 4-6, plus some leftovers
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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](/uploads/media/100x100/05/6765-Tom-Kerridge.jpg?v=1-0)
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](/uploads/media/100x100/05/6765-Tom-Kerridge.jpg?v=1-0)
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
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
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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.
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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.
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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 traybakeTipIf you would like this to be a gluten-free recipe, please ensure your stock is guaranteed gluten-free.