Description
Hearty lamb boulangère offers a rustic French countryside comfort on a plate. Layers of tender lamb, delicate potatoes, and aromatic herbs create a soul-warming dish you’ll savor with pure culinary delight.
Ingredients
Scale
Meat:
- 1 joint lamb, leg or shoulder
Vegetables:
- 4 potatoes, thickly sliced
- 2 large onions, sliced
- 4 cloves garlic, peeled and sliced
- 2 sprigs rosemary
Seasonings and Liquids:
- 2 tablespoons (30 milliliters) olive oil
- 100 milliliters (3.4 fluid ounces) water
- Salt
- Pepper
Instructions
- Prepare a deep roasting tray by lightly coating the bottom with olive oil, creating a flavorful base for the lamb and vegetables.
- Create alternating layers of thinly sliced potatoes and onions, interspersing minced garlic and seasoning generously with salt and pepper to build depth of flavor.
- Pour water into the tray, then position a rack above the vegetable layer to elevate the lamb, ensuring even cooking and allowing the meat juices to infuse the underlying vegetables.
- Thoroughly season the lamb with additional salt and pepper, ensuring complete coverage for maximum taste.
- Roast the lamb in a preheated oven at 170 degrees Fahrenheit, calculating cooking time as 25 minutes per pound plus an extra 30 minutes for a well-done result with rich, intense flavor.
- Monitor the dish as it cooks, watching the water slowly evaporate and create a natural, garlicky jus that eliminates the need for additional gravy.
- Once cooking is complete, the potatoes should be perfectly tender and the lamb thoroughly cooked, with a robust and developed flavor profile.
- Let the lamb rest briefly before carving to allow juices to redistribute, ensuring moist and succulent meat.
- Serve alongside fresh seasonal vegetables or a crisp summer salad to complement the rich lamb and potato dish.
Notes
- Opt for a heavy-bottomed roasting tray to ensure even heat distribution and prevent burning at the bottom.
- Select waxy potatoes like Yukon Gold or Charlotte varieties which hold their shape better during slow roasting and absorb flavors beautifully.
- Adjust cooking time carefully for lamb, using a meat thermometer to check internal temperature – medium-well should reach around 160-165°F for perfect tenderness without drying out.
- Consider reducing salt if using stock instead of water, as it can concentrate during the slow roasting process and potentially become too salty.
- Prep Time: 15 minutes
- Cook Time: 2 hours (for a 3-pound lamb)
- Category: Dinner
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 95 mg