Lamb with Boulangère Potatoes - Recipe

Melt in the mouth lamb cooked in a lovely rich white wine and rosemary sauce topped with boulangère potatoes.  Potatoes cooked this way soak up the lovely sauce on the bottom and are nice and crispy on top.  Whats not to like? 


Marks and Spencer sell Lamb Boulangère in their 'Bistro' range and after seeing it the other day I thought, I could make that!

It's along the lines of Lancashire hotpot, but the wine and rosemary in the sauce makes it a little bit more fancy.


To serve two you will need:
a few knobs of unsalted butter at room temperature
a glug of olive oil
400g lamb leg steaks - cut into bite size pieces and seasoned with a little black pepper
1 large onion - diced
2 cloves garlic - finely chopped
2 big carrots - peeled and sliced
2 tablespoons plain flour
a splash of Worcestershire sauce
150ml dry white wine
300ml of hot chicken or lamb stock - made from 1 Knorr stock cube
1 bay leaf
1 tablespoon of freshly chopped rosemary leaves only - divided into two
a pinch or two of dried thyme - use fresh if you have it
sea salt and freshly ground black pepper for seasoning
Potatoes (as many as you fancy) say 4 peeled and sliced really, really thinly (best to use a mandolin slicer)


How to do it:
Preheat the oven to 170C/325F or Gas 3
Using a nice big frying pan, heat a glug of oil and a knob of butter and brown the lamb.
When that's done tip the lamb and any juices into a braiser dish or shallow casserole and set aside.
Without washing the pan, add another glug of oil and a knob of butter and fry the onions, garlic and carrots over a medium heat, stirring now and then, until slightly coloured.


A wooden spoon would be good here - sprinkle over the flour and allow to cook for a couple of minutes, stirring to cook the flour.
Now add the white wine to deglaze the pan and cook over a medium heat until the wine has cooked down a little bit.


Add a splash of Worcestershire sauce, a pinch or two of dried thyme and half a tablespoon of the rosemary - keep the other half tablespoon for the potatoes in a bit.
Pour in the hot stock and bring to the boil.  Season with a good amount of black pepper.
Add all of this to the braiser dish or casserole along with a bay leaf.


Arrange the sliced potatoes on top of the meat and brush with a little butter making sure you lightly season the layers of potato as you go with a little salt and pepper and a very tiny amount of the rosemary.  Be careful not to go too mad with the salt.

Cover the casserole with it's lid or some tightly fitting foil, and place in the oven for about 2 and a half to 3 hours.

After two and a half hours, check to see if the potatoes are cooked though by inserting a sharp knife.  Return to the oven for another half an hour if they're not cooked or the whole dish will be ruined.
When the potatoes are done, melt the remaining butter and turn the heat of your oven up a bit to 200C/400F of Gas 6 - remove the lid or foil from the casserole and brush the potatoes with the melted butter.

Put the dish back into the oven, uncovered for about 1/2 an hour to brown the potatoes.  As you're dishing this up try to remove the bay leaf.  
Serve piping hot.

5 comments

  1. This looks totally delicious - real comfort food! Great Jan! Lucie x

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  2. Ooh this really appeals to me. It looks perfect for a cold evening.

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  3. Perfect for Autumn days! I love eating the potatoes in this kind of dish, they always soak up so much flavour.

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  4. Ooh Jan , this looks seriously delicious. I will have to wait for the cold to kick in again (what is going on with this boiling hot weather?) and then give this a go.

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  5. Seriously, if anyone ever talks about English food being boring, all I have to do it to point them to your site.

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan

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