Generally I stopped viewing cookery programmes several years ago. I simply got bored of them, though I do watch Hairy Biker "repeats" occasionally.
However, I'm glad I recorded Tom Kerridge's show.
This large chef (a good sign!) is truly inspirational and this is reflected in the fact that his pub ~ The Hand and Flowers ~ has two Michelin stars.
I drooled when I watched him preparing the slow roasted lamb shoulder with thinly-sliced potatoes and onion.
He cooked it in the oven at a mere 130c for five or six hours and the lamb literally fell off the bone.
Here's the recipe:
Slow-cooked lamb shoulder with boulangère potatoes
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
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Preheat the oven to 130C/275F/Gas 1.
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In a bowl combine the onions, potatoes and thyme. Season with salt and pepper.
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Layer the potatoes and onions in a roasting tin and place the lamb on top skin-side up.
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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.
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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.
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When cooked, remove the lamb from the oven, cover with aluminium foil and set aside to rest for 20 minutes.
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Serve with French beans (or any green vegetable of your choice).
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