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Lamb Boulangère

Lamb Boulangère Recipe. Melt in the mouth lamb cooked in a lovely rich white wine and rosemary sauce topped with golden potatoes.

Lamb Boulangère

Lamb Boulangère

Potatoes cooked this way soak up the lovely sauce on the bottom and are nice and crispy on top. What's not to like?

Marks and Spencer once sold Lamb Boulangère in their 'Bistro' range(not sure if they still sell it and after seeing it the other day I thought, I could make that!

It's along the lines of Lancashire Hotpot, although the wine and rosemary in the sauce will make it a little bit fancier.

Now, this is certainly not traditional in France I image but I say this would most certainly go down well served with Braised Red Cabbage.

Lamb Boulangère out of the oven

Actually, this recipe is great to stick in the oven on a Sunday morning,, you can pop out for a walk, and when you get back home, the house will smell amazing. Sunday lunch is ready.

Lamb Boulangère

How to make Lamb Boulangère

Ingredients of Lamb Boulangère include

Lamb, onions, carrots and potatoes all cooking slowly in chicken (or lamb) stock with white wine, Worcestershire sauce and rosemary and thyme.

I always use chicken stock rather than lamb stock; for me, I just think it makes it extra tasty.

If you're looking for a side dish rather than the full monty, you might like Pommes Boulangère or Boulangère Potatoes recipe.

Give it a go and be sure to let me know in the comments below how you got on.

Lamb Boulangère Recipe

lamb,Boulangère,recipe,potatoes
main,lamb
French
Yield: 4
Author: Jan Bennett
Lamb Boulangère

Lamb Boulangère

Lamb with Boulangère Potatoes is along the lines of Lancashire Hotpot, but the wine and rosemary in the sauce make it a little bit fancier.
Prep time: 15 MinCook time: 3 HourTotal time: 3 H & 15 M

Ingredients

  • 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
  • 4 tablespoons plain flour
  • 1 tablespoon Worcestershire sauce
  • 150ml dry white wine
  • 300ml of hot chicken or lamb stock - made from 1 Knorr stock cube (I used chicken)
  • 1 bay leaf
  • 1 tablespoon of freshly chopped rosemary leaves only - divided into two
  • a pinch or two of dried thyme - 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)

Instructions

Preheat the oven to 170C/325F or Gas 3
  1. Using a nice big frying pan, heat a glug of oil and a knob of butter and brown the lamb.
  2. When that's done tip the lamb and any juices into a braiser dish or shallow casserole and set aside.
  3. Without washing the pan, add another glug of oil and a knob of butter and fry the onions, garlic and carrots over medium heat, stirring now and then, until slightly coloured.
  4. Using a wooden spoon sprinkle in the flour while stirring to cook the flour; just a couple of minutes; if you don't cook the flour it will taste floury.
  5. Now add the white wine to deglaze the pan and cook over medium heat until the wine has cooked down a little bit.
  6. Add a splash of Worcestershire sauce, a pinch of dried thyme and half a tablespoon of the rosemary - keep the other half tablespoon for the potatoes in a bit.
  7. Pour in the hot stock and bring to the boil and season with a good amount of black pepper.
  8. Add all of this to the braiser, or lidded casserole along with a bay leaf.
  9. 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.
  10. Be careful not to go too mad with the salt or you will ruin the dish.
  11. Cover the casserole with its lid or some tightly fitting foil, and place in the oven for about 2 and a half to 3 hours.
  12. After two and a half hours, check to see if the potatoes are cooked through by inserting a sharp knife.
  13. Return to the oven for another half an hour if they're not cooked.
  14. When the potatoes are done, melt the remaining butter and turn the heat of your oven up a bit to 200C/400F or Gas 6
  15. Remove the lid or foil from the casserole and brush the potatoes with the melted butter.
  16. Put the dish back into the oven, uncovered for about 1/2 an hour to brown the potatoes.
  17. When you serve, try to remove the bay leaf if you can find it!
  18. Serve while piping hot.
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Jan

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