Lamb boulangère

Lamb boulangère

By
From
Encyclopedia of Food and Cookery
Serves
4-6

French housewives used to send Sunday’s leg of lamb on its bed of sliced vegetables to be cooked in the baker’s oven (after the bread came out) while the family were at church. The name – baker’s wife lamb – remains but today’s lamb is baked at home.

Ingredients

Quantity Ingredient
30g butter
1 tablespoon olive oil
500g onions, sliced
1kg potatoes, peeled and finely sliced
1 garlic clove, chopped
salt and freshly ground black pepper
1 leg of lamb
250ml beef stock
parsley, chopped

Method

  1. Heat butter and oil in a roasting tin and fry onions gently on top of stove until soft. Push onions to one side. Arrange a bed of potato slices in bottom of tin and spoon onions over them. Scatter garlic over and season with salt and pepper. Place lamb on top, pour stock over and place in a preheated hot oven.
  2. Roast for 20 minutes, then reduce heat to moderate and continue to roast, spooning pan juices over vegetables once or twice, until lamb is done as you like it. For lamb pink in the centre, allow, altogether, 20 minutes per 500 g plus 20 minutes. For well-done lamb, allow 30 minutes per 500 g plus 30 minutes. Rest for 15 minutes in turned-off oven with door ajar, then remove lamb, carve it and arrange meat on bed of vegetables. Sprinkle with chopped parsley and serve immediately.

Note

  • For easier carving, the lamb may be boned and tied. Carve across into thick slices.
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