Lamb Boulangere for Mothers Day

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Lamb Boulangere for Mothers Day

My mum has always inspired me to cook, since an early age she has encouraged me in the kitchen and taught me all kinds of fabulous ways to cook.  She has an incredible cupboard packed with recipes, some that she’s cut from magazines and some that she’s made herself on hand-written notes.

When we’re together we always cook together but now that she’s in her 80’s and we live quite far apart we don’t get to do this much, however we’re always talking about food a lot on phone calls and facetime and this has inspired me to ask her to join me in a cook-along session via social media.

Today we’re making her favourite winter warmer, Lamb Boulangere, which is an easy, healthy and hearty one-pot meal that can be enjoyed on the day as a shareable meal with the whole family and as leftovers for next few days.

 Serves 4 (leftovers will keep in fridge, in an air-tight container for 2 days once cooked)

 Recipe:

• ½ shoulder of lamb
• 10 baby potatoes – thinly sliced
• 2 carrots – sliced
• ½ leeks – sliced
• Salt & pepper
• 3 garlic cloves – grated
• 2 sprigs rosemary
• 300ml veg or chicken stock

Pre-heat the oven to 140C (fan) / 284F.  You will need a large roasting tin or casserole dish.

Place the veg into the roasting tin and mix well with salt and pepper.  Lay the lamb on top.  Season the top of the lamb with salt and pepper and lay a couple of sprigs of rosemary on top.

Pour the stock over the veg.

Roast for 3 hours uncovered.

Serve with some greens such as steamed broccoli or green beans.

For more lamb recipes, check these out on Dom in the Kitchen.

Eat and of course, enjoy!