Easy lamb boulangère
Long weekends are all about taking the time to relax with loved ones. For this, we've created an easy, no-fuss technique for Easter Sunday lunch, using our slow-cooked Cumulus Inc. lamb shoulder. It's a dish that takes little preparation: potatoes need to be sliced, seasoned and mixed with cream & chicken stock then topped with the pre-cooked lamb shoulder and roasted.
Ingredients
1.5 kg of potatoes, peeled
1 cups cream
1 cups chicken stock
Preparing the potatoes
Using a mandolin, slice the potatoes into 3mm thick discs.
Place the potatoes in a bowl with a generous pinch of salt and pepper then mixed through until evenly seasoned.
Preparing the boulangère
Lay the potatoes into a large roasting dish to create a single, even layer.
Add the cream then the stock to the dish, making sure the potatoes are evenly coloured.
Remove the pre-cooked lamb shoulder from its packaging then sit it on top of the potatoes.
Place the roasting dish into a pre-heated 180C oven and roast for approximately one hour, or until the potatoes are cooked and the lamb is golden brown.
Plating the lamb
Allow the lamb to rest for 10 minutes.
Pull the lamb apart with a carving fork then serve onto warmed plates with generous spoonfuls potato.
Serve with dressed frisée leaves and a spoonful of Dijon mustard.
