Wednesday, 14 October 2009

Lamb Gigot Boulangere

I cooked this over a week ago, but in the meantime, my daughter has joined us in the world! From what i can remember of the world pre-Marni, it was delicious, particularly the boulangere potatoes, something i've never cooked before, but will definitely do so again.

Cut 2 cloves of garlic into spike shapes, stab the lamb and and insert into the meat.
Coat the meat with butter.
Finely chop together an onion (or shallots), 2 bay leaves, and a handful of thyme.
Peel and thinly slice 3-4 potatoes, then blanch in salt water for 2-3 mins.
Dry them and lay them in a buttered roasting dish.
Add dollops of butter, salt, pepper and the thyme mixture as you go.
Pour over 100-150ml of stock.
Cook for 30 mins at 200C, then add the lamb on top, cooking for a further 30-60 mins to taste.

I have to say, the result was great - probably due to the amount of butter i used on the potatoes and the lamb, but also because the infusion of flavours because of the relatively long cooking time. And that was using ordinary vegetable stock - heavens knows what it would taste like with lamb stock!

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