Tom Kerridge's slow-roasted shoulder of lamb with boulangère potatoes
by Sarah Alcock
We're big fans of Tom Kerridge, newly crowned Chef of the Year 2013. Ever since he first appeared on Great British Menu with his recipe for Aylesbury duck with duck-fat chips and gravy, it was clear he was a chef after our own hearts – cooking big hearty food with the best British produce.
If you can't make to Tom's restaurant, The Hand & Flowers in Marlow (it's on our must-go restaurant hitlist), have a go at his slow-roast lamb, which he made last night on his new BBC2 series, Tom Kerridge's Proper Pub Food. Pop it in the oven, then let the aromas waft round the house for five hours while you get on with your day.
What's your favourite roast? Tell us in the comments box below.
Slow-roasted shoulder of lamb with boulangère potatoes
Pommes boulangère are named after the French term for a bakery. Once every village or town had a baker with big clay ovens. When the baker had finished baking his bread, he would turn the oven off and the residual heat in the oven would slowly cook this fantastic potato dish.
Serves 4-6 generously
Tom Kerridge's Proper Pub Food (Bloomsbury, £20) is out now.
- 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
- Preheat the oven to 160°C, fan 140°C, gas 3.
- Mix the potatoes, onions and thyme leaves in a bowl and season.
- Roughly layer the potatoes and onions in a roasting tray and put the lamb on top, skin-side up.
- Use a knife to pierce the lamb all over, then put a clove of garlic into each hole. Pour over the chicken stock.
- Roast the lamb for 4 hours, until the lamb is tender and the potatoes are cooked through.
- Remove the tray from the oven, cover with foil and leave the lamb to rest for 20 minutes before carving.