Lamb Boulangere

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

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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…

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  • 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
  • salt
  • 1 pint stock
  • splash olive oil

First prepare the potatoes. Get the mandoline and slice each potato nice and thin. Watch those fingers…

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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.

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Place the potatoes in a large roasting tin, in alternating layers.

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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.

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Pour over the stock.

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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…

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Pull apart the meat to make sure it’s falling to bits…

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Yes, it seems to be adequately falling apart.

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Just a small dollop of dijon mustard and you’re good to munch!

24 thoughts on “Lamb Boulangere

  1. Beautiful. but let me just suggest that there is a steel glove that works so so so well on your slicing hand, leaving it unsliced. someone recommended it to me, and i am ever so thank ful. because even when i thought i was being careful, many bandaids/plasters were necessary.

  2. Oh, no way. I would NEVER trust myself with a mandoline. Much safer with the musical instrument any day. I’m so glad it’s in your capable hands, Happiness Stan. So glad.

    • Yes thanks it did – very fatty shoulder. I would have prefered leg but it would have dried out. Also note that I (think) i got my herbs right, although I had to keep checking.

  3. And here I was hoping to see a video of you singing and strumming while dinner cooked in the background. This really looks fantastic! I love the photo of how the lamb is just falling apart. Interesting info about taking your food to the baker to pop it in the oven.
    I haven’t used my mandoline since I read Bam’s post where she ended up at the hospital after being a little too fast with hers. Now I’m afraid – but then again I’m pretty good getting my fingers with a knife so there’s probably not that much difference.

    • Yes that’s the problem with them – to make them work properly you have to kind of go for it. Add a glass of wine into the mix and disaster is only a misplaced finger away…

  4. Haha, such hyperbole about the mandoline – misuse likely won’t result in loss of a finger, just a painful slice of a finger. Oh dear, why did I say that? I’m cringing like crazy over here now. Anyway, they’re wonderful devices, but potentially so dangerous! I always use the guard with mine.

    So glad you made those potato slices without a mishap — that dish looks absolutely delicious! And it’s nice to know I can make it at home instead of looking for a bakery that will let me put it in their oven.

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