Truely Classic Lamb Boulangère Recipes

TRUELY CLASSIC LAMB BOULANGèRE

Truely classic lamb boulangère image

Try a traditional Sunday lunch with a difference - a truly classic lamb boulangère recipe.

Categories roast sunday lunch LAMB Truely classic lamb boulangere

Time 3h

Yield 6

Number Of Ingredients 17

Ingredients

For the lamb
1 kg (4lb) waxy potatoes such as King Edward, finely sliced
1 onion, sliced and blanched in boiling water for 2min
600 ml (1 pint) vegetable stock
5 garlic cloves, crushed
3 tbsp. finely chopped mint
2 tbsp. finely chopped rosemary
100 g (3½ oz) butter, at room temperature, plus extra to grease
1 leg of lamb, weighing around 2.3 kg (5lb)
For the red pepper salsa
3 red peppers
A little olive oil
1 small red onion, finely sliced
Juice of ½ lemon
12 tbsp baby capers, rinsed
2 tbsp. extra-virgin olive oil
5 mint leaves, finely chopped

Steps:

Preheat oven to 200°C (180°C fan oven) mark 6. Butter a 4.5 litre (8 pint) roasting tin. Layer potatoes and onion, seasoning well as you go. Pour the stock over and roast for 30min.
Put the garlic, herbs and butter in a bowl and mix everything together. Season well. Put the lamb on a board and trim away any excess fat. Make about six or seven deep cuts all over.
Use a teaspoon to push the butter mixture into the cuts, then smear the rest all over the leg. Put on a roasting rack and rest over the potatoes. Roast for 1hr 40min or 20min per 450g (1lb) - this is perfect for a medium roast.
Meanwhile, make the red pepper salsa. Put the peppers on a roasting tray, drizzle with a little oil and roast in the oven with the lamb for 30-40min or until skins are slightly charred. Put in a bowl, cover with clingfilm and leave to cool.
Put the red onion in a bowl, add the lemon juice, season with salt and leave to marinate. Peel the peppers, slice the flesh and put in a bowl with any juice. Add the capers, olive oil and mint. Season well. Stir everything together.
Put the roasted lamb on a board, cover with foil and leave to rest for 10min. Leave the potatoes in the oven to keep hot while you carve the lamb (see left). Serve the sliced meat with the cooked potatoes and red pepper salsa. Try these other great roast lamb recipes: Herbed crown roast of lamb Roast spring lamb with fresh mint dressing Camomile roast lamb and boulangère potatoes Roast spiced leg of lamb Roast lamb with jersey royals and vine tomatoes

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