Adrian dishes up a robust French Style Boned Lamb Shoulder with Pommes Boulangere - a delicious variation on what we know as roast lamb with veggies.


  • Lamb

  • Shoulder of lamb, boned

  • 2 sprigs of thyme

  • 3 sprigs of rosemary

  • Handful of parsley, chopped

  • 1 onion, chopped

  • 2 cloves garlic, roughly chopped

  • 1 carrot, diced

  • 1 stick of celery, diced

  • 1 bay leaf

  • Knob of butter

  • 1 ½ cups stock (chicken or beef)

  • Salt & pepper

  • Olive oil

  • Pommes Boulanger

  • 1 kg potatoes, thinly sliced

  • 250g thick cut bacon, finely diced

  • 100g butter

  • 2 onions, thinly sliced

  • 6 cloves garlic, roughly chopped

  • 1 bay leaf

  • 1 litre chicken stock

  • ½ bunch thyme

  • Salt

  • Pepper


  • 1.

    Preheat oven to 200C.

  • 2.

    Lay the boned lamb shoulder out flat, skin side down. Sprinkle over 2 sprigs of the rosemary, thyme, parsley, salt and pepper. Fold the edges of the meat into the middle to shape a rough ball and turn over. Slide a good length of butchers string under the meat and draw both sides evenly up towards the centre. Cross over and pull string in the opposite direction underneath the meat. Repeat until a star pattern begins to emerge and meat is secure. Tie off the string into a knot at the top. Season well with salt and pepper and set aside.

  • 3.

    In a heavy-based casserole dish, heat a little oil over a medium heat. Add onion, garlic, carrot, celery, remaining rosemary, bay leaf and a knob of butter. Season with salt and pepper and cook for 5 minutes or until vegetables start to soften slightly.

  • 4.

    Add lamb to the pot. Pour over enough stock to just cover the vegetables. Transfer the casserole dish to a preheated oven for 1 ½ to 2 hours or until meat is tender.

  • 5.

    While the lamb is cooking, prepare pommes boulanger. Add a little of the butter to a large frying pan over medium heat. When melted, add the thyme, onion, garlic and bacon. Season with salt and pepper.

  • 6.

    Cook for 5 minutes or until onions start to soften and bacon has browned slightly.

  • 7.

    Spread the mixture evenly into the bottom of a lightly greased ovenproof dish. Place the potato slices on top with the edges overlapping slightly.

  • 8.

    Pour over enough stock to just reach the potatoes. Cut remaining butter into 4 even slices and place over each corner of the baking dish.

  • 9.

    Transfer dish to the oven for 1 ½ half or until the potatoes are cooked through.

  • 10.

    Serve lamb with potatoes. 

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 643kj
  • Fat Total 44g
  • Saturated Fat 18g
  • Protein 15g
  • Carbohydrate 48g
  • Sugar 8g
  • Sodium 1255mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Andreas14Report
Gestern Probiert. Es schmeckte einfach himmlisch!