I purchased a new device recently. A mandoline. Not a mandolin, that’s like a weird guitar. No this is a mandoline. It’s a slicing device. And in the wrong hands it could take a finger off. Fortunately it’s in the hands of Happiness Stan so nothing will ever go wrong. Ever.
The great thing about a mandoline is that you can slice things quite thin, but, more importantly, evenly. All nice and neat. Which is what I needed for Lamb Boulangere…
It doesn’t get much simpler really. Lamb Boulangere comprises potatoes and lamb. Some stock, herbs, onions, garlic. That’s it. The recipe’s name translates (according to the Daily Mail, and who am I to query them) ‘baker’s wife lamb’, and stems from the days of yore when people didn’t have ovens and so took their uncooked dishes to the local boulangerie where the baker would pop them in the still-hot oven after the bread had been baked.
It’s perfect for lazy cooks. Easy to prepare and you just stick it in an oven at a low temperature for 4 or 5 hours. The fat and juices from the lamb are absorbed by the potatoes and take on the flavour.
For Lamb Boulangere you will need…
- Lamb shoulder (1/2 is plenty for 2 or 3; use a whole shoulder for more and increase the number of potatoes and onions accordingly)
- 4-6 large potatoes, peeled
- 2 large onions
- 6 cloves garlic
- bunch rosemary
- few sprigs thyme
- 1 pint stock
- splash olive oil
First prepare the potatoes. Get the mandoline and slice each potato nice and thin. Watch those fingers…
Do the same with the onions. Place the potatoes and onions in a large bowl. Add the salt and some pepper and the leaves from the thyme. Pour on some oil and combine with your hands.
Place the potatoes in a large roasting tin, in alternating layers.
Pop the lamb on top. Stick a small knife into the fleshy bits and then push some rosemary leaves into the holes using a garlic clove. Push the cloves right in so they disappear.
Pour over the stock.
Cover with foil and roast for 4 hours or so at about 150 centigrade (for a fan oven, a bit higher otherwise). Remove the foil for the last hour or so…
Pull apart the meat to make sure it’s falling to bits…
Yes, it seems to be adequately falling apart.
Just a small dollop of dijon mustard and you’re good to munch!