Roasted Lamb Shoulder & Boulangère Potato
A perfect recipe to cook on a Sunday when the family is in town! It's so easy to prepare, you don't have to be in the kitchen all day. Just add some vegetables if you want to make it more of a full meal. Since there are only two main ingredients, the addition of some well-sourced lamb makes all the difference.
Trim, peel and slice <quantity>5</quantity> onions
Put the sliced onion in a saucepan and add picked thyme leaves to taste
Drizzle with olive oil and season with salt to taste
Sweat the onions over low heat for 2h, stirring occasionally to caramelize
Preheat the oven to <temperature>210<unit>°C</unit></temperature>
Thinly slice <quantity>10</quantity> King Edward medium potatoes through a mandolin. Place in a large bowl
Season with salt to taste and add <quantity>3<unit>cups</unit></quantity> of lamb stock
Add the caramelized onion to the potato bowl and mix to combine
Place the potato and onion mixture in a large heatproof casserole. Spread evenly
Season <quantity>1</quantity> lamb shoulder of approximately <quantity>2.5<unit>kg</unit></quantity> with salt on both sides
Place the lamb shoulder on top of the potatoes
Bake for 20m to brown the top of the lamb
Turn the lamb and bake for 20m until brown
Reduce the oven temperature to <temperature>130<unit>°C</unit></temperature>, transfer the lamb to a wire rack or baking tray and cook for another 3h until tender
Return the potatoes to the oven to warm
Place the lamb over the potatoes and serve. The roasted lamb shoulder & boulangère potato is ready. Enjoy!
I'm here to answer any questions you have about Roasted Lamb Shoulder & Boulangère Potato. Try me!