Guest chef

Tom Kerridge

Chef owner of the Hand & Flowers in Marlow – the only pub to hold two prestigious Michelin stars – Tom's recipes combine seasonal, modern British flavours with rustic French inspiration.

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Slow roast lamb with boulangère potatoes

  • Serves 4-6, plus some leftovers
  • Prep 10 mins
  • Total time 5 hrs 10 mins, plus resting
3.2/5 rating (346 votes)
Slow roast lamb with boulangère potatoes

step by step

  • 1Preheat the oven to 160°C, fan 140°C, gas 3. Mix the potatoes, onions and thyme leaves together in a bowl and season. Roughly layer the potatoes and onions in a roasting tray and put the lamb on top, skin-side up.
  • 2Use a knife to pierce the lamb all over, then put a clove of garlic into each hole. Pour over the chicken stock. Put the baking tray in the oven and roast the lamb for 4-5 hours, until the lamb is tender and the potatoes are cooked through.
  • This recipe is great to stick in the oven on a Sunday morning, then go and walk the dogs and call in at the pub for a couple. When you get home the house smells amazing – and lunch is ready. I think I can safely call it the ultimate family lunch!
    Tom Kerridge
  • 3Remove the tray from the oven, cover it with foil and leave the lamb to rest for 20 minutes before carving.
  • Recipe adapted from Tom Kerridge's Proper Pub Food by Tom Kerridge (Bloomsbury, £20). Recipe photograph by Cristian Barnett

You will need

  • 6 large (1.5kg) waxy potatoes, such as Desiree, peeled and thinly sliced
  • 3 onions, thinly sliced
  • leaves from 1 bunch of thyme
  • 1 shoulder of lamb, about 2kg
  • 1 head of garlic, separated into cloves and peeled
  • 600ml chicken stock
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+ Nutritional Information