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Braised lamb boulangère
Published: October 31, 2022 at 2:18 PM
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Serves 8
A little effort
Prep: 35 mins
Cook: 2 hrs and 50 mins
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This comforting dish by Bottle + Rye chef Ben Hughes-Gage sees tender chunks of lamb layered up with potato and finished with a crisp, butter-brushed top. Perfect winter comfort food
Low calorie
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Make Bottle + Rye's comforting braised lamb boulangère, then check out our slow-cooker leg of lamb, beef and red wine stew, slow-cooker sausage casserole more winter comfort food recipes.
Made using small iron croque pots at the restaurant, this recipe uses one large dish which is perfect for a family Sunday lunch. If you do want to make into individual portions, as pictured, you will need fewer potatoes and a shorter cooking time.
Ingredients
Nutrition
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500g lamb neck fillet
trimmed
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1 whole garlic bulb
halved through the middle, plus garlic cloves, minced
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1 tsp whole black peppercorns
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1 bouquet garni (thyme, bay leaf and rosemary)
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1 litre chicken stock
warmed
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50ml rapeseed oil
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500g onions
finely sliced
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3 thyme sprigs
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70g unsalted butter
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800g Pink Fir potatoes
thinly sliced on a mandoline
Nutrition: Per serving
-
kcal375
low
-
fat20.8g
-
saturates7.9g
-
carbs24.7g
-
sugars4.8g
-
fibre4.2g
-
protein20.2g
-
salt0.8g
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Method
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step 1
Heat the oven to 150C/130C fan/gas 2. Put the lamb in a high-sided 23cm baking dish along with the garlic bulb halves, peppercorns and bouquet garni, then pour over the stock. Cover with foil and cook in the oven for 2 hrs until soft, checking after 1 hr 30 mins – if a knife goes through the meat easily, it’s ready. Remove from the oven and leave to cool completely. Strain off the stock, discarding the bouquet garni, peppercorns and garlic. Dice the meat into 1cm chunks and pour over a few tablespoons of the stock. Season to taste.
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step 2
Meanwhile, heat the oil in a large frying pan over a medium heat and fry the onions and garlic cloves with a large pinch of salt for 10 mins until softened. Add the thyme and 50g of the butter, then reduce the heat and cook for 50 mins, stirring often until nicely caramelised. Season and leave to cool.
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step 3
Rinse the sliced potatoes to remove any starch, then drain and season with salt. Heat the oven to 180C/160C fan/gas 6. Arrange a layer of onions in the base of a large baking dish, followed by the meat. Repeat this to make four layers, with about 1cm left at the top for the potatoes. Starting from the outside, spiral the potato slices into the middle. Melt the remaining butter and brush over the top of the potatoes, then bake for 45-50 mins or until the potatoes are cooked through and golden. For individual dishes, you’ll need around 20 mins.
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