Roast anchovy butter lamb with boulangère new potatoes

Roast anchovy butter lamb with boulangere new potatoes

  • serves 4
  • Easy

This spring lamb recipe is one of our favourite show-stoppers. The richness of the boulangère potatoes works wonders with the anchovy buttered lamb. Perfect for an easy weekend slow cook


Also make your own mint sauce to accompany this roast lamb recipe.



  • new potatoes 750g, skin on, thinly sliced
  • onions 3, thinly sliced
  • garlic 5 cloves, thinly sliced
  • thyme 1/2 a bunch, leaves picked
  • chicken stock 500ml
  • butter 125g, at room temperature, plus a little for the tin
  • anchovy fillets 8, finely chopped
  • lamb shoulder around 1.25kg


  • Step 1

    Heat the oven to 170C/fan 150/gas 3. In a buttered roasting tin layer up the potatoes, onions, garlic, thyme and some seasoning, repeating until you’ve used all of the ingredients, ending on a final layer of potatoes. Pour in the chicken stock.

  • Step 2

    In a bowl, mash the soft butter and the anchovy fillets and season with black pepper and a little salt. Rub this all over the lamb.

  • Step 3

    Put the potatoes on the middle shelf of your oven and on the rack above put the lamb shoulder, ensuring that it’s directly above the potatoes, to catch all of its juices.

  • Step 4

    Cook for 3-4 hours until the top of the potatoes are crisp and the lamb is tender. Cover the potatoes loosely with pierced foil if they start to get too dark – the juices will be able to run through the holes.

Nutritional Information

  • Kcals 945
  • Fat 64g
  • Saturates 34g
  • Carbs 37.8g
  • Sugars 8.6g
  • Fibre 7g
  • Protein 50.9g
  • Salt 2.1g