ADSENSE IN ARTICLE AD
ADSENSE 336x280 bawah judul
Ingredients
- 6 large (1.5kg) waxy potatoes, such as Desiree, peeled and thinly sliced
- 3 onions, thinly sliced
- leaves from 1 bunch of thyme
- 1 shoulder of lamb, about 2kg
- 1 head of garlic, separated into cloves and peeled
- 600ml chicken stock
Step by step
- Preheat the oven to 160°C, fan 140°C, gas 3. Mix the potatoes, onions and thyme leaves together in a bowl and season. Roughly layer the potatoes and onions in a roasting tray and put the lamb on top, skin-side up.
- Use a knife to pierce the lamb all over, then put a clove of garlic into each hole. Pour over the chicken stock. Put the baking tray in the oven and roast the lamb for 4-5 hours, until the lamb is tender and the potatoes are cooked through.
- Remove the tray from the oven, cover it with foil and leave the lamb to rest for 20 minutes before carving.
source:https://www.sainsburysmagazine.co.uk/recipes/mains/tom-kerridge-slow-roast-lamb-with-boulangere-potatoes
0 Response to "Slow roast lamb with boulangère potatoes"
Posting Komentar