Slow-Cooked Shoulder of Lamb with Potatoes Boulangère Recipe
Slow-Cooked Shoulder of Lamb with Potatoes Boulangère Recipe consists of boned shoulder of lamb, olive oil, bay leaves, brown stock, and red wine. Here is a simple recipe guide.
Recipes by Finechef Cooking Preparation (Mise-en-place)
Assemble all the Slow-Cooked Shoulder of Lamb with Potatoes Boulangère recipe ingredients on the preparation table.
- Crush the garlic cloves.
- Place the necessary cooking utensils nearby.
How to prepare Slow-Cooked Shoulder of Lamb with Potatoes Boulangère Recipe
Follow the steps below to the end.
Ingredients
- 800g- mirepoix
- 2- boned shoulder of lamb, rolled and tied
- 12- rosemary, springs
- 12- thyme, springs
- 600ml- brown stock
- 500ml- red wine
- 2- bay leaves
- 8- cloves of garlic
- 2tbsp- olive oil
- salt, pepper
- 2tbsp- redcurrant jelly
Nutritional Information
- Protein: 27.6g
- Sugar: 0.3g
- Fat: 30.8g
- Energy: 1815kJ
- Cals: 437kcal
- Sat fat: 14.5g
- Fibre: 0.4g
- Sodium: 0.6g
- Carb: 2.2g
Directions
1. Prepare the lamb.
Season the boned shoulder of lamb with salt and pepper.
2. Brown the lamb.
Heat olive oil in a roasting pan, and brown the lamb on all sides until evenly coloured.
3. Cook the mirepoix.
Add the mirepoix and garlic to the pan and cook lightly until softened.
4. Add the herbs and liquids.
Stir in the bay leaves, thyme sprigs, rosemary sprigs, red wine and brown stock.
5. Add the redcurrant jelly.
Stir in the redcurrant jelly until dissolved.
6. Slow-cook the lamb.
Cover the dish and cook in a preheated oven at 150 degrees Celsius for 2hours until tender.
7. Reduce the sauce.
Remove the lamb carefully and strain the cooking liquid if desired. Simmer the sauce lightly until slightly reduced.
8. Serve.
Slice the lamb and serve with potato boulangeres, and the rich sauce spooned over.
