Roast anchovy butter lamb with boulangere new potatoes

Name: Roast anchovy butter lamb with boulangere new potatoes
Total time: 3 min
Ingredients: new potatoes 750g, skin on, thinly sliced; onions 3, thinly sliced; garlic 5 cloves, thinly sliced; thyme 1/2 a bunch, leaves picked; chicken stock 500ml; butter 125g, at room temperature, plus a little for the tin; anchovy fillets 8, finely chopped; lamb shoulder around 1.25kg

www.olivemagazine.com

Your recipes

Total: 3 hours, 30 minutes

lamb may new potatoes

Roast anchovy butter lamb with boulangere new potatoes

Ingredients

Remove All · Remove Spices · Remove Staples

new potatoes 750 grams, skin on, thinly slicedonions 3, thinly slicedgarlic 5 cloves, thinly slicedthyme 1/2 a bunch, leaves pickedchicken stock 500 millilitersbutter 125 grams, at room temperature, plus a little for the tinanchovy fillets 8, finely choppedlamb shoulder around 1.25kg

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Heat the oven to 170C/fan 150/gas 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.