Thursday, 8 December 2011

Epaule d'Agneau Boulangère

This is Sunday lunch made easy, something for the days when the military precision of a traditional roast is too much to deal with. There's a little preparation, then you can forget about it while you get on with other things. A few hours later you are rewarded with fork-tender meat and melting potatoes, imbued with the fat and juices from the lamb. All you need alongside is something green, maybe some beans with a little butter, although recently I upped my game with purple sprouting broccoli, dressed in anchovy, garlic, parsley and olive oil.

1 shoulder of lamb
olive oil
glass white wine
1-1.5 kg waxy potatoes
1 onion
3 cloves garlic
Leaves from a few sprigs of rosemary

Preheat the oven to its highest setting. Sit the lamb in roasting tin that will be large enough to accommodate the lamb and the potatoes, sliced, later. Rub your joint with a little olive oil, and season with salt and black pepper. Roast for about 20 minutes, then remove from the oven. Now peel and slice the potatoes and onion, and peel and roughly chop the garlic. Chop the rosemary Turn the heat down to 160 degrees. Remove the pan from the oven, and put the lamb on a chopping board while you get in with arranging the vegetables. Deglaze the pan with some white wine, scraping at any browned bits in the pan. Now add the potatoes, onions, garlic and rosemary. Many recipes tell you to layer the onion and potato, but I find it easier and just as good to toss them all in together, along with some salt and pepper. Place the lamb back on top, and put the whole thing back in the oven. Leave for 3-4 hours, till the meat is tender.

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