Tom Kerridge's Slow Roast Lamb on Boulangere Potatoes
Nothing says spring like roast lamb and mint sauce. This is a simple low and slow method for cooking a fuss-free Sunday lunch. Lamb shoulder is a great cut because this part of the animal works hard, so cooked slowly the shoulder meat becomes tender, juicy and full of flavour. The potatoes cook in the same pan as the lamb and soak up all the lovely cooking juices.
Ingredients
Method
Step 1
Preheat the oven to 150°C fan.
Step 2
Mix the potatoes, shallots and thyme leaves together in a bowl and season liberally with salt and pepper. Layer them into a large roasting tin lined with baking parchment.
Step 3
Use a small sharp knife to pierce the lamb all over, making cuts around 4cm apart, then slide a slice of garlic and a small sprig of rosemary into each one. Season the lamb on both sides with salt and pepper. Lay the lamb shoulder onto the potatoes skin side up then pour the lamb stock into the tray.
Step 4
Place into the middle shelf of the oven and cook for 4 – 4.5 hours or until the lamb is golden brown and crispy.
Step 5
Remove from the oven and leave to rest for 20 minutes before carving.
Tom's Tip:
Cook the lamb skin side up and it will caramelise and crisp up in the oven.
