This Tom Kerridge slow roast lamb with boulangère potatoes was shown to me by a friend mine, Danny. Who of course was inspired by Tom Kerridge.
I’ve made this so many times now and each time we (family) eat it, we are left with a big smile on our faces. I’ve been asked about how I made it by a few people, so here is the step by step guide. Please note that the finished product picture below was actually taken on a previous time I made the dish, just in case you were wondering that it looks slightly different at the end!
Shoulder of Lamb
4-5 Adults, although I’d recommend steaming up some vegetables to go on the side too.
1) Slice the potatoes and cover the bottom layer of the roasting dish.
2) Sprinkle half moon cut onions on top of those, sprinkle with salt, pepper and fresh thyme leaves.
3) Repeat (1) & (2) according to your serving, essentially forming layers of the above.
4) Boil 600ml of water and add two chicken stock cubes. Add that to the dish.
5) Place the lamb shoulder joint on top (having already pierced it with garlic cloves like in the picture)
6) Place on the bottom shelf of a pre-heated, fan assisted electric oven at 130 degrees for 5 hours (your oven may vary)
7) Eat like gods.