Lamb Boulangère

Dominic Franks shares a recipe for a favourite family lamb dish, perfect for Mother’s Day and Easter.

With both Mother’s Day and Easter fast approaching I wanted to share a dish that could work for either occasion but that was both a celebration of seasonal food as well as very simple to make. I knew mum would have the perfect dish.

When I lived in London, I would often pop over to mum’s to cook with her but since I moved up to Lincolnshire full-time, we don’t get to do that much, so the other day I suggested we do a video cookalong.

She had to pick the recipe and we would both buy the ingredients, chat together about our mutual love of food and then enjoy the results at the end of the call. She chose this stunning Lamb Boulangère. Easy to make and the three hours it took to roast flew by as we caught up on the phone. A delicious way to celebrate mum!

METHOD:

• Pre-heat the oven to 140°C (fan)/284°F. Place the sliced carrots and leeks into a roasting tin, season with salt, pepper, garlic and rosemary and mix. Layer the potato slices on top and season again with salt, pepper, garlic and rosemary. Pour the stock over the vegetables.
• Lay the lamb on top. Season the top of the lamb with salt and pepper and lay a couple of sprigs of rosemary on top.
• Roast for 3 hours uncovered.
• Serve with some greens such as steamed broccoli or green beans. 

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