How long is it since I blogged? Apologies to anyone who’s been eagerly waiting. Life is busy.
It’s sort of become a tradition at Easter for us to cook lamb with boulengere potatoes. This recipe is a slow cook so great to throw in the oven and just leave all day, filling the house with beautiful lamb aromas. It’s also extremely simple. This year, to add a half-assed twist, I put a spicy dry rub on the lamb. I’m sure it won’t do any harm.
Slice potatoes, (I used the mandolin which is my least favourite kitchen porn item and makes me nervous every time). Add fresh thyme and sliced onions and some oil. I used rapeseed oil infused with garlic and rosemary because I’m obnoxious like that. Mix together and lay out on the base of a oven dish. Pour over some chicken stock. I used our home made stock (see ‘obnoxious’ comment earlier).
Pierce a lamb shoulder in lots of places and stick little bits of garlic in the holes. The dry rub I did was cumin, ground coriander, ground ginger, chilli powder, and turmuric but you can use whatever dry spices you want. Rub over the entire lamb shoulder and place the meat on top of the potatoes.
Put in the oven at about 130-140C/250-275F/gas 1/2-1 for at least 5 hours. Once done, remove from oven, cover with foil and leave for about 20 minutes before carving. (To be honest, carving is not really required as the meat tends to just fall apart).
I deliberately haven’t put measures in this recipe. Use enough potatoes and a big enough shoulder to feed as many as you need to feed. You can leave it in the oven for up to 7 hours, just use the lower temperatures if leaving for longer.