Roast lamb boulangeres

Roast lamb boulangeres - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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A modernised old fashion French recipe you will love!

Roast Lamb Boulangere is an incredibly simple and flavourful French recipe that is sure to please any crowd. Traditionally It started with a leg of lamb, which was slowly cooked over a fire place hanging from a rope, allowing the juices to drip over potatoes below as it cooked. This recipe mimics this process in the oven for the most delicious potatoes you have ever tasted.

This is one of the simplest roast leg of lamb recipe you can make, with maximum flavour as a result. With few ingredients required, little preparation, it is a great way to enjoy a delicious roast that is perfect for special occasions such as Easter.

The original French recipe of Roast Lamb Boulangere is a classic that has been enjoyed for centuries. This dish is not only incredibly simple to make, but also provides maximum flavour with minimal effort. As a result, it is the perfect choice for a special occasion such as Easter, that can be enjoyed by all.

Ingredients

1 Leg of lamb (5lb 6oz – 2.5kg)
4 tbs Butter
½ tsp dried thyme
1 tsp dried rosemary
8-10 garlic cloves
2 large brown onions
2.5lb - 1kg Potatoes
7oz - 200g bacon lardons
4 ¼ cups - 1litre homemade chicken stock
A little olive oil
Salt and pepper

Steps

Step 1
Preheat your oven to 350°F – 180°C
Step 2
Peel the potatoes and using a mandolin or a knife, cut them into thin slices, approx. 1/8 of an inch or 3mm. You can of course also use a food processor with correct slicing attachment.
Step 3
Continue slicing with the peeled brown.
Step 4
In a large roasting pan, add a drizzle of olive oil, then the sliced onion and dried thyme. Turn on heat to high and sweat a little.
Step 5
Meanwhile, cut the bacon into lardons and add to onions and leave to fry a little but stop as soon as onions begin to brown a little. Add 4 garlic cloves then pour the chicken stock over the potatoes and turn off heat. Season with salt and pepper. Set aside.
Step 6
Using a knife, make small incisions in the meat and insert a garlic clove in each one, push them nice and deep so you can’t see them. Generously season the leg of lamb with salt and pepper. Rest the lamb on top of the potatoes. Melt 4 tbsp of butter in microwave or in saucepan then pour the melted butter on each side of the leg lamb. Use your hands or pastry brush to ensure it’s fully coated. Sprinkle rosemary all over lamb.
Step 7
Place the lamb directly on the top oven rack in oven. Cook for approx. 90 min at 350°F – 180°C in a fan forced oven. (Allow a little longer in regular oven). Place the potatoes underneath the lamb in the lower rack so all the lamb juices drip and become absorbed by potatoes. Remove lamb from oven, leave to rest 30 minutes, leave potatoes in oven turned off so they stay hot.
Step 8
All that’s left is to carve, serve and enjoy!

Recipe tags: Gigot d'agneau aux pommes boulangères

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