This lovely recipe is French, although similar methods are used with meat in Italy, Greece and Spain. Its success rests on slow cooking, and originally would have been cooked in the baker’s oven once the bread was ready, hence the name ‘boulangere’. It works well with either shoulder or leg of lamb, and the meat cooks over the potatoes so the fat drips into them, making them taste rich and so delicious! Perfect for a Sunday lunch to be enjoyed with family and friends.
Ingredients
1 joint of good quality lamb, leg or shoulder4 potatoes, thickly sliced – peeled or unpeeled are both fine
2 large onions, sliced
4 cloves garlic, peeled and sliced
Salt and pepper
2 sprigs rosemary
2 tbs olive oil
100ml water
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