Peel the shallots cut into 1 cm thick slices then let them cook for 10 minutes in the lamb pot adding a little more oil if necessary until they are light gold and translucent. In a bowl combine the onions potatoes and thyme.

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Layer the potatoes and onions in a roasting tin and place the lamb on top.

Lamb boulangere. Season the lamb shoulder generously with salt and pepper Heat a heavy-based frying pan over a medium heat then add the vegetable oil and heat gently. Put the baking tray in the oven and roast the lamb for 45 hours until the lamb is tender and the potatoes are cooked through. Crush remaining garlic arrange the potatoes onions garlic herbs salt and pepper in the buttered dish.

Roast the lamb in the hot oven for 20 minutes basting from time to time. For me I just think it makes it extra tasty. Roast the lamb and potatoes for 1 hour 30 minutes.

Ingredients of Lamb Boulangère include Lamb onions carrots and potatoes all cooking slowly in chicken or lamb stock with white wine Worcestershire sauce and rosemary and thyme. Pour over the chicken stock. Sit the lamb on top of the vegetables and roast in the preheated oven for about 30-40 minutes or until the lamb is brown.

Ready in 25 min These minty lamb chops make a simple tasty family-friendly dinner while the boulangère potatoes is a truly versatile side dish which works well with a variety of meats. Cover the whole dish including the lamb with foil and reduce the. Season with salt and pepper.

Preheat the oven to 130C275FGas 1. Check that the potatoes are. Remove the dish from the oven and transfer the lamb to a plate.

Pre-heat the oven and grease a baking dish with 15 g butter. Roughly layer the potatoes and onions in a roasting tray and put the lamb on top skin side up. Remove the lamb from the oven and allow to rest in a warm place loosely cover with foil for 20 minutes.

How to Make Lamb Boulanger Cut small incisions in the mutton and insert thinly sliced pieces of garlic into the incisions. Use a knife to pierce the lamb all over then put a clove of garlic into each hole. I always use chicken stock rather than lamb stock.

Place the lamb into the pan and slowly colour. Mix together the potatoes onion garlic bay leaf and.

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