Tom Kerridge, lamb and Pommes boulangère, my version

Danthus · 13 Oct 2013 at 15:59

I am using a leg of lamb instead a shoulder.

Onions sliced, rosemary, thyme and garlic ready.

Potatoes sliced on a mandolin

The lamb.

Scored, studded with garlic and rosemary.

Thyme mixed with the onions.

Start to layer up.

Final layer.

Lamb on top,pour over some chicken stock.

Bung it in the oven.

Danthus · 13 Oct 2013 at 16:50

One hour of cooking.

randomshenans · 13 Oct 2013 at 19:45

mmmmmmmmmm

Danthus · 13 Oct 2013 at 19:49

Finished result.

dottty27 · 13 Oct 2013 at 20:02

Look's very nice

glitch · 13 Oct 2013 at 20:10

Funnily enough I'd just caught up with Mr Kerridge's show last night and wondered if his lamb shoulder dish could be equally as fantastic if done with a nice leg.

What a delicious-looking way to confirm my suspicions!

Danthus · 13 Oct 2013 at 20:16

I have always done pommes boulangère on its own, never with a joint on top.

It was fantastic, the garlic cloves were all sweat and sticky too.

Quite a bit of lamb left over so i will make a curry tomorrow or Tuesday.

Ahleckz · 13 Oct 2013 at 20:24

Looks fantastic, will have to do that one night soon.

glitch · 13 Oct 2013 at 21:17

Where was the meat from, OldCoals? That it itself looked fantastic before it was even cooked!

Danthus · 13 Oct 2013 at 21:18

From my local butcher.

Glaucus · 13 Oct 2013 at 21:36

T is a fantastic recipe, discovered it probably two years ago (not Kerridges) its absolutely amazing. Potatoes come out so tasty.
And yours looks no less tasty.

GTanny · 14 Oct 2013 at 07:25

also made this after seeing it on the show and absolutely loved it.... i dont have a mandolin so it took a bit more prep work but well worth the effort

One More Solo · 20 Oct 2013 at 20:27

Made this last night with a half leg, took the lamb out around 30 mins before and flashed the heat up to crisp up the potatoes. Came out really nice, would recommend it.