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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).
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