Truely Classic Lamb Boulangère Recipes

GARLIC & HERB ROAST LAMB ON BOULANGèRE POTATOES

Steps:

• Heat oven to 190C/170C fan/gas 5. Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic and a few leaves of rosemary, or scatter with thyme. Put in a roasting tin, season well with salt and freshly ground black pepper, then cover with foil.
• Peel and thinly slice the potatoes, rinse under the cold tap and pile into a large ovenproof dish or roasting tin. Toss with the onions, remaining slices of garlic and a good scattering of herbs.
• Heat the stock and butter together, then pour over the potatoes. Cover the dish with foil and bake in the oven with the lamb for 1 hr. Uncover, put the lamb on top of the potatoes and roast uncovered for 45 mins more. Allow the lamb to rest before carving, for about 15 mins. Leave the potatoes in the oven (covered, if starting to brown too much) until ready to serve.

TRUELY CLASSIC LAMB BOULANGèRE

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

BUTTER LAMB GRAVY

Steps:

• Season the lamb with garam masala and salt. Heat 1 tablespoon of butter in a large skillet over medium heat. Fry the lamb cubes until browned, stirring constantly. Remove from the skillet and set aside.
• Melt the remaining butter in the same skillet over medium heat. Add the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir in the turmeric, ginger, and garlic. Cook and stir for 1 minute. Stir in the cayenne and tomato paste until well blended, then stir in the water. Bring to a simmer and return lamb to the skillet. Simmer over low heat for about 20 minutes, or until lamb is tender.
• Stir in the cream and honey. Transfer to a serving dish and garnish with cilantro.

POMMES BOULANGèRE WITH ROAST LAMB

Steps:

• Thinly slice the potatoes on a mandolin, then soak in a large bowl of cold water for 1 hr. Drain well, then pat dry between two clean tea towels. Halve the onions, then thinly slice.
• Heat 2 tbsp of oil in a large frying pan, then sauté the onions with 4 sprigs of thyme for around 10 mins, stirring once or twice. Stir in the vinegar and cook until evaporated, about 2 mins, stirring two or three times so the onions don't burn. Heat oven to 190C/fan 170C/gas 5.
• Arrange a quarter of the potatoes in a large ovenproof dish, reserving any larger slices for the top. Season, then sprinkle over leaves from 3 thyme sprigs and scatter over a third of the onions. Repeat the potato layers three times more and onions twice, seasoning in between, then finishing with a potato layer and more thyme sprigs.
• Bring the stock to the boil, then ladle it over, making sure it seeps down the sides. Dot the top with half the butter, then bake, uncovered, for 45 mins.
• While the potatoes are cooking, score the fat on the lamb rumps in a crisscross using the tip of a sharp knife. Cut the garlic bulb in half, place in a bowl with a drizzle of oil, the lamb and the remaining thyme, then leave to marinate. After the potatoes have been in for 45 mins, season both sides of each lamb rump.
• Heat more oil in a large non-stick frying pan and when hot, brown the rumps, fat-side down, for 5 mins with the garlic bulb. Then, turn and brown the rumps all over for 5 mins more. Add the remaining butter to the pan, turning the rumps in the melted fat. Place the rumps on top of the potatoes, adding the garlic and drizzling with the pan juices.
• Season again and return to the oven for about 35 mins. By now, the whole dish should be finished with cooked potatoes and tender lamb cooked to medium. Remove the lamb, then leave aside to rest for 10 mins, returning the potatoes to the oven to crisp up. To serve, slice each rump lengthways. Spoon the potatoes onto 6 warmed plates with slices of lamb on top.