Skip to main content

Tom Kerridge. Slow-cooked lamb shoulder with boulangere potatoes


Today's cookery experiment is from Tom Kerridges new TV programme and book, Proper pub food.

Martha has a week of shows ahead of her and has been rehearsing all day so its an early slow roasted carb filled supper to keep her energy high.
We have eaten at Kerridge's fabulous Michelin starred pub the Hand and Flowers which has a wonderful lack of pretension despite its year long waiting list.
When you see this larger than life (very) character talking about cooking and hear his brilliant laugh you know why his cooking is so good. He is cooking with a huge dose of love. 
Watch him here http://www.bbc.co.uk/food/recipes/slow_cooked_lamb_26033

Lamb is in the oven (pic below is after 2 hours ), lets see how it goes
 

 



The recipe

This is a great dish to cook when you have guests for Sunday lunch – just stick it in the oven and forget about it. The slow cook allows the meat to tenderise slowly and evenly, and you could cook it for even longer than the recipe states if you prefer.



Ingredients

  • 3 medium onions, thinly sliced
  • 6 large waxy potatoes, peeled and thinly sliced
  • 1 bunch thyme, leaves picked
  • salt and black pepper
  • 1 whole lamb shoulder
  • 1 garlic bulb, peeled and separated into cloves
  • 568ml/1 pint chicken stock
  • cooked french beans (or other green vegetables), to serve


Preparation method


  1. Preheat the oven to 130C/275F/Gas 1.

  2. In a bowl combine the onions, potatoes and thyme. Season with salt and pepper.

  3. Layer the potatoes and onions in a roasting tin and place the lamb on top skin-side up.

  4. Cut small incisions in the lamb using a small knife and stick the whole garlic cloves in the holes, pushing them into the meat to prevent them burning while the meat cooks.

  5. Pour the chicken stock over and place in the oven for 4-5 hours, or until the potatoes are crisp on top and soft inside.

  6. When cooked, remove the lamb from the oven, cover with aluminium foil and set aside to rest for 20 minutes.

  7. Serve with French beans (or any green vegetable of your choice).
Labels:

Comments

Post a Comment

Popular posts from this blog

Crack potatoes courtesy of Ottolenghi. Harissa and confit garlic roast potatoes

Another recipe from Ottolenghi's Simple, another recommendation from Will Saunders.   I know its the middle of summer but who doesn't love a roastie? These little tinkers are so good that they are like crack, class A calories. The clever bit is the addition of semolina and caraway seeds which adds a new level of crunchiness to add to the delicious warm heat of Harissa. Heres the recipe These make a lovely, spicy change from the traditional Sunday roasties. They’re especially good with spiced roast meat. Serves six to eight. 2 large heads garlic, cloves separated and peeled 130g goose or duck fat 4 sprigs fresh rosemary  6 sprigs fresh thyme  2kg maris piper potatoes, peeled and cut into 5cm chunks 40g ground semolina 2 tsp caraway seeds, toasted and lightly crushed 2 tbsp rose harissa Flaky sea salt Heat the oven to 150C/300F/gas mark 2. Put the garlic, fat and herbs in a small ovenproof pan or saucepan for which you have a lid. Cover and roast for 40 minut
1 comment
Read more

Sea Bass on mushroom potatoes with salsa Verde

I felt the overwhelming need to cook something new on Saturday night. I didn't want the tired and tested I wanted to explore new culinary waters. However combined with this desire was an equal and opposing force, driven by being absolutely knackered, that meant it had to be simple too. I returned to one of Jamie's early books, to a recipe that IO had meant to do on countless occasions but never quite got round to. I have done several versions of Sea Bass on a bed of potatoes, some that I have written about on this blog. The one question I would have is about the thickness of the potatoes and the length of time they need to be cooked through ... in my oven I reckon they need about 10 minutes more than the recipe suggests. I would suggest a bit of a trial run if you are going to do it for a dinner party ... however once you have given it a whirl I think this makes for a very easy recipe for a crowd. Here's the recipe. Roasted slashed fillet of sea bass stuffed with herbs, bak
1 comment
Read more

Nigel Slaters deceptively brilliant monkfish

Lisa discovered this recipe in her favourite Nigel book. It is one of those fish, 'but not as we know it Jim' recipes. Not just because Monkfish is the fish that can best impersonate meat but also because of the marinade ingredients that are more often featured with lamb. It's not difficult to do but the flavour is a revelation, which makes it a perfect recipe in my book. This can be cooked on a grill pan or a barbecue. Ingredients 3 bushy sprigs rosemary, leaves finely chopped 4 anchovy fillets 2 large cloves garlic salt and freshly ground black pepper 1 large lemon, juice only 3 tbsp olive oil 800g/1½lb monkfish fillet Method Pull the leaves from the rosemary stalks and chop them finely, then tip them into a bowl large enough to take the fish. Rinse the anchovy fillets and smash them to a rough pulp with the flat edge of your chopping knife. Peel the garlic, crush it flat, then smash it to a purée in the same way. Stir together the herb, anchovy and garlic, adding a grind
1 comment
Read more