Tom Kerridge, lamb and Pommes boulangère, my version

[Danthus]

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]

One hour of cooking.

 

[Danthus]

Finished result.

 

[Danthus]

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.

 

[Danthus]

From my local butcher.