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.
Preheat oven to 200C.
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.
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. 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.
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. Cook for 5 minutes or until onions start to soften and bacon has browned slightly. Spread the mixture evenly into the bottom of a lightly greased ovenproof dish. Place the potato slices on top with the edges overlapping slightly. 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. Transfer dish to the oven for 1 ½ half or until the potatoes are cooked through.
Nutritional analysis per serving (6 servings)
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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