Weeping lamb with boulangère potatoes and home-made mint sauce

Weeping lamb with boulangère potatoes and home-made mint sauce

By
From
Home Comforts
Serves
8
Photographer
Yuki Sigura

If there is one dish that got eaten up more quickly than any on the shoot, it was this one. The idea is that the lamb fat and juices drip on to the dish of potatoes cooking below it at the same time. The name of these potatoes comes from the baker’s oven in which they were once cooked in villages all over France. The locals would use the oven heat leftover from bread baking to cook the spuds.

Ingredients

Quantity Ingredient
2.7kg leg of lamb
3-4 garlic cloves, cut into slivers
3 big sprigs rosemary
1 tablespoon olive oil
sea salt
freshly ground black pepper
6 large potatoes, peeled and thinly sliced
4 onions, thinly sliced
75g unsalted butter
500ml chicken stock
750ml good red wine
1 litre beef stock
75ml malt vinegar
pinch caster sugar
A large bunch mint, finely chopped, leaves

Method

  1. Preheat the oven to 200°C. Using a small sharp knife, make a series of small deep slits about 4cm apart all over the leg of lamb and insert a sliver of garlic and a spriglet of rosemary, pressing right down.
  2. Drizzle with the olive oil, add a good sprinkling of salt, then set aside while you build the potato dish.
  3. Layer the potatoes and onions into a large ovenproof tray, seasoning each layer with salt and black pepper and finishing with potatoes. Dot with 50g of the butter, then pour over the chicken stock and press down lightly.
  4. Put the roasting dish into the bottom of the oven and place the lamb on a small trivet on the oven rack directly above the potatoes.
  5. Leave to roast for 1½ hours until the potatoes are cooked through, pressing the potatoes down into the cooking liquid every 30 minutes as it cooks.
  6. Meanwhile, make the gravy: pour the red wine and beef stock into a sauté pan and set over a medium heat, bring to a simmer and cook for 30–45 minutes until reduced by three-quarters, thickened and glossy. Whisk in the last 25g of butter, check the seasoning and adjust it if needed.
  7. Heat the malt vinegar and sugar in a pan until just simmering, then add the mint and stir until wilted. Taste and add salt, if you want.
  8. Remove the meat from the oven and rest for 15 minutes before carving.
  9. Carve the lamb and serve with the potatoes, gravy and mint sauce.
Tags:
James Martin
Saturday Kitchen
comfort food
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again