Pommes boulangère with roast lamb

Name: Pommes boulangère with roast lamb
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 2 kgs potato, peeled Maris Piper, Desirée or King Edward are best; 2 larges onions; 50 milliliters olive oil; 12 sprigs thyme; 3 Tbsps balsamic vinegar; 750 milliliters fresh lamb or chicken stock; 85 grams butter, softened; 3 lamb rumps; 454 grams garlic bu

Pommes boulangère with roast lamb could be just the gluten free and primal recipe you've been looking for. This recipe covers 32% of your daily requirements of vitamins and minerals. One serving contains 446 calories, 17g of protein, and 23g of fat. This recipe serves 6. It will be a hit at your Easter event. From preparation to the plate, this recipe takes roughly 3 hours and 10 minutes. A couple people really liked this main course. A mixture of king edward are best, onions, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Thinly slice the potatoes on a mandolin, then soak in a large bowl of cold water for 1 hr.

Ingredients you will need

Potato

Water

Equipment you will use

Bowl

Drain well, then pat dry between two clean tea towels. Halve the onions, then thinly slice.

Ingredients you will need

Onion

Tea

Equipment you will use

Kitchen Towels

Heat 2 tbsp of oil in a large frying pan, then saut the onions with 4 sprigs of thyme for around 10 mins, stirring once or twice. Stir in the vinegar and cook until evaporated, about 2 mins, stirring two or three times so the onions dont burn.

Ingredients you will need

Vinegar

Onion

Thyme

Cooking Oil

Equipment you will use

Frying Pan

Heat oven to 190C/fan 170C/gas

Equipment you will use

Oven

Arrange a quarter of the potatoes in a large ovenproof dish, reserving any larger slices for the top. Season, then sprinkle over leaves from 3 thyme sprigs and scatter over a third of the onions. Repeat the potato layers three times more and onions twice, seasoning in between, then finishing with a potato layer and more thyme sprigs.

Ingredients you will need

Fresh Thyme

Seasoning

Potato

Onion

Bring the stock to the boil, then ladle it over, making sure it seeps down the sides. Dot the top with half the butter, then bake, uncovered, for 45 mins.

Ingredients you will need

Butter

Stock

Equipment you will use

Oven

Ladle

While the potatoes are cooking, score the fat on the lamb rumps in a crisscross using the tip of a sharp knife.

Ingredients you will need

Potato

Lamb

Equipment you will use

Knife

Cut the garlic bulb in half, place in a bowl with a drizzle of oil, the lamb and the remaining thyme, then leave to marinate. After the potatoes have been in for 45 mins, season both sides of each lamb rump.

Ingredients you will need

Potato

Garlic

Thyme

Lamb

Sirloin Steak

Cooking Oil

Equipment you will use

Bowl

Heat more oil in a large non-stick frying pan and when hot, brown the rumps, fat-side down, for 5 mins with the garlic bulb. Then, turn and brown the rumps all over for 5 mins more.

Ingredients you will need

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Add the remaining butter to the pan, turning the rumps in the melted fat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Place the rumps on top of the potatoes, adding the garlic and drizzling with the pan juices.

Ingredients you will need

Potato

Garlic

Equipment you will use

Frying Pan

Season again and return to the oven for about 35 mins. By now, the whole dish should be finished with cooked potatoes and tender lamb cooked to medium.

Ingredients you will need

Potato

Lamb

Equipment you will use

Oven

Remove the lamb, then leave aside to rest for 10 mins, returning the potatoes to the oven to crisp up. To serve, slice each rump lengthways. Spoon the potatoes onto 6 warmed plates with slices of lamb on top.

Ingredients you will need

Potato

Lamb

Sirloin Steak

Equipment you will use

Oven