This delicious and easy Lamb Boulangère from James Martin is the perfect hearty meal for a special occasion. Tender lamb roasted with layers of creamy potatoes and onions, served with rich red wine gravy and refreshing mint sauce. It’s a simple yet impressive dish that combines comfort and flavor in one!
Ingredients Needed
- 2.7kg/6lb leg of lamb
- 3 stems rosemary
- 3-4 garlic cloves, cut into slivers
- 900g/2lbs 6 large potatoes, peeled and sliced thinly
- 4 onions, sliced thinly
- Sea salt and freshly ground black pepper
- 25g/1oz butter (plus extra for the gravy)
- 500ml/18fl oz (2 cups) chicken stock
- 1 bottle (750ml/26fl oz) good red wine
- 1 litre/1¾ pints(4 cups) beef stock
- 75ml/3fl oz (5 tbsp) malt vinegar
- 1 pinch (1 tsp) caster sugar
- 1 large bunch mint leaves, finely chopped
- Salt to taste
How To Make Lamb Boulangere
- Preheat the oven: Preheat your oven to 200C/400F/Gas 6.
- Prepare the lamb: Using a small sharp knife, make small slits (about 4cm/1½in apart) all over the leg of the lamb. Insert the garlic slivers and small sprigs of rosemary into each cut. Drizzle the lamb with olive oil and season generously with salt. Set the lamb aside while you prepare the potatoes.
- Layer the potatoes and onions: In a large ovenproof dish, layer the sliced potatoes and onions, seasoning each layer with sea salt and freshly ground black pepper. Finish with a layer of potatoes on top.
- Add butter and stock: Dot the top with butter and pour the chicken stock over the potatoes. Press down lightly to compact the layers.
- Roast the lamb: Place the roasting dish with potatoes in the bottom of the oven. Position the lamb on a small wire rack above the potatoes so that the lamb’s juices will drip onto the potatoes. Roast for 1½ hours, or until the potatoes are tender and cooked through, pressing them down with a spoon every 30 minutes to ensure they absorb the cooking liquid.
- Make the gravy: In a large pan, combine the red wine and beef stock. Bring to a boil and cook for 30-45 minutes, reducing the liquid by three-quarters until it thickens into a glossy gravy. Stir in a knob of butter and season with salt to taste.
- Rest the lamb: Remove the lamb from the oven once it’s cooked to your liking. Let it rest for 15 minutes before carving.
- Prepare the mint sauce: While the lamb rests, heat the malt vinegar, sugar, and a pinch of salt in a small pan until simmering. Add the finely chopped mint leaves and stir until they wilt.
- Serve: Carve the lamb and serve with the roasted potatoes, red wine gravy, and mint sauce.
Recipe Tips
- Press potatoes down every 30 minutes: As the lamb roasts, press the potatoes into the cooking liquid every 30 minutes to keep them tender and ensure they absorb all the delicious juices.
- Let the lamb rest: After roasting, always let the lamb rest for at least 15 minutes before carving. This helps the juices redistribute, keeping the meat moist and tender.
- Reduce the gravy well: When making the gravy, simmer it until it’s reduced by three-quarters. This will make it thick, rich, and glossy—perfect for drizzling over the lamb and potatoes.
- Serve with freshly chopped mint: For the best mint sauce, chop the mint leaves finely and let them wilt in the warm vinegar mixture. This helps release the mint’s flavor for a fresh and vibrant sauce.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Lamb Boulangère cool to room temperature before storing it in an airtight container. It will keep in the fridge for up to 3 days.
- Freeze: To freeze, let the dish cool completely, then place it in a freezer-safe container. It can be frozen for up to 2 months. To serve, thaw in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180C/350F. Cover the dish with foil to prevent it from drying out and reheat for 20-25 minutes, or until hot all the way through.
Nutrition Facts
Serving Size: 1 serving (based on 8 servings)
- Calories: 548
- Total Fat: 20g
- Saturated Fat: 9g
- Cholesterol: 90mg
- Sodium: 0.7g
- Potassium: 950mg
- Total Carbohydrate: 30g
- Dietary Fiber: 4g
- Sugars: 4g
- Protein: 54g
Try More James Martin Recipes:
- James Martin KFC Fried Chicken
- James Martin Charlotte Royale
- James Martin Raspberry Trifle
- James Martin Tomato And Red Pepper Soup
James Martin Lamb Boulangere
Description
This delicious and easy Lamb Boulangère from James Martin is the perfect hearty meal for a special occasion. Tender lamb roasted with layers of creamy potatoes and onions, served with rich red wine gravy and refreshing mint sauce. It’s a simple yet impressive dish that combines comfort and flavor in one!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 200C/400F/Gas 6.
- Prepare the lamb: Using a small sharp knife, make small slits (about 4cm/1½in apart) all over the leg of the lamb. Insert the garlic slivers and small sprigs of rosemary into each cut. Drizzle the lamb with olive oil and season generously with salt. Set the lamb aside while you prepare the potatoes.
- Layer the potatoes and onions: In a large ovenproof dish, layer the sliced potatoes and onions, seasoning each layer with sea salt and freshly ground black pepper. Finish with a layer of potatoes on top.
- Add butter and stock: Dot the top with butter and pour the chicken stock over the potatoes. Press down lightly to compact the layers.
- Roast the lamb: Place the roasting dish with potatoes in the bottom of the oven. Position the lamb on a small wire rack above the potatoes so that the lamb’s juices will drip onto the potatoes. Roast for 1½ hours, or until the potatoes are tender and cooked through, pressing them down with a spoon every 30 minutes to ensure they absorb the cooking liquid.
- Make the gravy: In a large pan, combine the red wine and beef stock. Bring to a boil and cook for 30-45 minutes, reducing the liquid by three-quarters until it thickens into a glossy gravy. Stir in a knob of butter and season with salt to taste.
- Rest the lamb: Remove the lamb from the oven once it’s cooked to your liking. Let it rest for 15 minutes before carving.
- Prepare the mint sauce: While the lamb rests, heat the malt vinegar, sugar, and a pinch of salt in a small pan until simmering. Add the finely chopped mint leaves and stir until they wilt.
- Serve: Carve the lamb and serve with the roasted potatoes, red wine gravy, and mint sauce.
Notes
- Press potatoes down every 30 minutes: As the lamb roasts, press the potatoes into the cooking liquid every 30 minutes to keep them tender and ensure they absorb all the delicious juices.
- Let the lamb rest: After roasting, always let the lamb rest for at least 15 minutes before carving. This helps the juices redistribute, keeping the meat moist and tender.
- Reduce the gravy well: When making the gravy, simmer it until it’s reduced by three-quarters. This will make it thick, rich, and glossy—perfect for drizzling over the lamb and potatoes.
- Serve with freshly chopped mint: For the best mint sauce, chop the mint leaves finely and let them wilt in the warm vinegar mixture. This helps release the mint’s flavor for a fresh and vibrant sauce.
James Martin Lamb Boulangere