Post by Mark on Apr 21, 2019 19:34:21 GMT
This recipe, which I adapted from the 'Silver Spoon', Italy's best-selling cookbook for over fifty years, so delicious as to be nearly sinful. (Boulangère are potatoes, by the way, if you didn't know)
Ingredients
- 2 tbs butter, plus extra for greasing
- 2 1/4 pound potatoes, thinly sliced
- 1 tbs fresh chopped thyme
- 1 lb 2 oz onions, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 1/4 lb boneless shoulder of lamb
- 2 1/4 cups lamb or beef stock
- salt and pepper
Directions
- Preheat oven to 400°F (204°C).
- Grease an ovenproof dish with butter.
- Make a layer of potatoes on the base of the dish, season with salt and pepper, sprinkle with a little of the thyme and cover with a layer of onions and garlic.
- Continue making layers until all these ingredients have been used.
- Make a few incisions in the lamb with a small sharp knife, place it on top of the vegetables ans season with salt and pepper.
- Pour the stock into the dish. Dot lamb with butter and roast, basting potatoes occasionally, for 30 minutes.
- Remove the dish from the oven and cover with a sheet of foil, then return it to the oven and roast for 30-45 minutes more.