Recipe

Shoulder Of Lamb A La Boulangere Recipe

	Choclytcandy / All my dishes 11 months ago The Silver Spoon is Italy's best-selling cookbook for over fifty years. Boulangere are potatoes. Prep:20m Cook:75m Servings:6	Choclytcand
	shoulder of lamb

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jillianski

pieplate

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 Meat or Vegetable Stock (see my page for recipe)

salt and pepper

Directions

Preheat oven to 400 degrees.

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.

Let the meat stand, without uncovering it, for about 10 minutes before serving.

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Comments

thyme4ma 11 months ago said:
I will try next time I make lamb. I like the potatoes. Very similar to my boneless leg of lamb with rosemary recipe.
Thanks.

pieplate 8 months, 2 weeks ago said:
Looks simple and good. I've got some lamb in the freezer--I'll try it this way.

pieplate 8 months, 2 weeks ago said:
Dear Choclytcandy,

Just wanted to say, I *think* that 'boulangere' refers to 'bakers', who would have been the only ones in town to have had ovens (except the very wealthy), since this dish goes into the oven instead of on top of the stove.

Have a good weekend,
Pieplate

jillianskitchen 6 days, 13 hours ago said:
The market was short on lamb chops, so I opted for veal chops. I wasn't sure how I was going to prepare the veal. After shopping, I looked for a recipe, & am so happy I found this one. I only had 1 clove of garlic, so I also added garlic powder. The chops weren't boneless, so I deboned them & put the bones in also (waste not). I had vegetable & beef stock on hand, so I combined the 2 to yield the proper amount of stock. My son, grandson (3yrs. old) & I went back for seconds. This recipe was superb!!!

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