Pommes boulangère
This French potato dish consists of thinly sliced potatoes layered with caramelised onions, herbs, and stock. This is a complete meal, baked with a whole lamb shoulder on top.
Pommes boulangère (6 portions)
½ Lamb shoulder
6 Large potatoes (Maris piper)
300ml Lamb stock
750g Roscoff onion
3 Garlic (cloves)
6 Sprigs of thyme
40g Butter
Salt + pepper
Peel your roscoff onions and slice finely, cook in a pan over a medium heat for around 5 minutes before adding sliced garlic cloves, seasoning and picked thyme. Cook until the onions are soft and golden brown.
Season the lamb shoulder with salt and pepper and sear in a frying pan over a medium/high heat. Once coloured all over add your lamb stock to deglaze the pan.
Peel the potatoes and slice thinly on a mandolin, season with salt and pepper.
Get your dish and start with a layer of potatoes, add some stock followed by a layer of onions. Repeat. More potatoes, stock and onions and finish with a layer of potatoes and some more stock to arounf ½ cm above the potatoes. Add your butter.
Place you coloured lamb shoulder on top of your potatoes and cook in the oven at 140C for 3 hours. The lamb should fall off the bone and the potatoes cooked throughout. Leave for up to another hour if needed.
