Epaule dAgneau a la Boulangere
From rodge 14 years ago
- 90 minutes to make
- Serves 6
This is a simple dish of potato, onion and shoulder of Lamb. Great for a Sunday lunch.
Ingredients
- 2kg/4.4lb shoulder of lamb, boned shopping list
- 4 cloves garlic, crushed shopping list
- 25g/1oz duck fat shopping list
- 50g/2oz butter shopping list
- 2 large onions, peeled and sliced into rings shopping list
- 6 potatoes, peeled and sliced shopping list
- 2 tbsp parsley, finely chopped shopping list
- salt and finely ground black pepper shopping list
- olive oil for frying shopping list
How to make it
- Season both sides of the lamb, rub with the garlic, roll and tie with kitchen twine. Heat the duck fat and brown the meat well. Sweat the onion in the butter and alternately layer with the raw potato in a heavy casserole, seasoning each layer. Place the meat on top and return to a moderate oven for 1.5 hours. To serve, remove the string from the meat and leave to rest. Spoon the potato and onion onto a serving plate and garnish with the chopped parsley. Carve the meat and lay overlapped on top of the potato. Coat with any resting juices that have accumulated.
People Who Like This Dish 4
- mystic_river1 Bradenton, Florida
- crazeecndn Edmonton, CA
- morninlite Kalamazoo, MI
- clbacon Birmingham, AL
- rodge Manchester, UK, GB
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The Rating
Reviewed by 2 people-
I love lamb and this is so special. Thanks for the post.
joymarie
mystic_river1
in Bradenton loved it
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" It was excellent "