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Slow roast lamb with boulangère potatoes


Serves: 4-6, plus some leftovers
timePrep time: 10 mins
timeTotal time:
Slow roast lamb with boulangère potatoes
Recipe photograph by Cristian Barnett

Slow roast lamb with boulangère potatoes


Serves: 4-6, plus some leftovers
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
548Kcal
Fat
20gr
Saturates
9gr
Carbs
30gr
Sugars
4gr
Fibre
4gr
Protein
54gr
Salt
0.7gr

Tom Kerridge

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. He has also appeared on numerous TV programmes including Bake Off: Crème de la Crème, Food and Drink, and his own shows Tom Kerridge's Proper Pub Food and Lose Weight for Good. 
See more of Tom Kerridge’s recipes
Tom Kerridge

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. He has also appeared on numerous TV programmes including Bake Off: Crème de la Crème, Food and Drink, and his own shows Tom Kerridge's Proper Pub Food and Lose Weight for Good. 
See more of Tom Kerridge’s recipes

Ingredients

  • 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

Step by step

  1. Preheat 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.

  2. Use 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.

  3. Remove the tray from the oven, cover it with foil and leave the lamb to rest for 20 minutes before carving.

    More delicious lamb recipes to try:

    Rack of lamb with herb crust

    Lamb chop traybake

    Tip
    If you would like this to be a gluten-free recipe, please ensure your stock is guaranteed gluten-free.

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