Roast anchovy butter lamb with boulangere new potatoes
This spring lamb recipe is one of our favourite show-stoppers. The richness of the boulangère potatoes works wonders with the anchovy buttered lamb. Perfect for an easy weekend slow cook
- 750g new potatoesskin on, thinly sliced
- 3 onionsthinly sliced
- 5 cloves garlicthinly sliced
- 1/2 a bunch thymeleaves picked
- 500ml chicken stock
- 125g butterat room temperature, plus a little for the tin
- 8 anchovy filletsfinely chopped
- around 1.25kg lamb shoulder
Nutrition: per serving
- kcal945
- fat64g
- saturates34g
- carbs37.8g
- sugars8.6g
- fibre7g
- protein50.9g
- salt2.1g
Method
step 1
Heat the oven to 170C/fan 150/gas 3. In a buttered roasting tin layer up the potatoes, onions, garlic, thyme and some seasoning, repeating until you’ve used all of the ingredients, ending on a final layer of potatoes. Pour in the chicken stock.
step 2
In a bowl, mash the soft butter and the anchovy fillets and season with black pepper and a little salt. Rub this all over the lamb.
step 3
Put the potatoes on the middle shelf of your oven and on the rack above put the lamb shoulder, ensuring that it’s directly above the potatoes, to catch all of its juices.
step 4
Cook for 3-4 hours until the top of the potatoes are crisp and the lamb is tender. Cover the potatoes loosely with pierced foil if they start to get too dark – the juices will be able to run through the holes.