Lamb Boulanger

Lamb Boulangere

The perfect hassle free Sunday roast, once the prep is done you can relax and enjoy the day while it cooks away.

  • 7 H

    Cooking Time

  • Easy

    Difficulty

  • 20 MINS

    Prep Time

  • 4 People

    Serves

  1. Amount per Serving
Nutritional values Amount per Serving
Energy 1460.37 kcal
Protein 76.13 g
Fat 87.56 g

  • shoulder of lamb Approx. 2kg
  • 6 garlic cloves sliced
  • 2 large onions thickly sliced
  • 6 large potatoes peeled thinly sliced
  • 1 bunch of fresh thyme sprigs
  • 1 sprig of fresh rosemary broken into 4 pieces
  • 2 Knorr vegetable stock pots
  • 2 tablespoons of maple syrup
  • 1 knob of butter
  • salt
  • pepper

  1. Preheat your oven to 130 degrees.

  2. Trim excess fat off the lamb and smear the skin with a knob of butter. With a sharp knife make cuts in the lamb on the top side.

  3. Cut 3 cloves of garlic in half length ways and stuff the holes with the garlic slices. Make 4 smaller incisions for the sprigs of rosemary. Season the lamb with salt and pepper.

  4. Mix the potatoes, onions and thyme leaves together in a bowl. Finely chop the remaining garlic and add to the bowl. Season with salt and pepper.

  5. Tip this mixture into a roasting tray or shallow oven proof dish.

  6. Dissolve 2 Knorr® Vegetable Stock Pots in 1litre of boiling water and pour over the veg until the potatoes are submerged.

  7. Place the lamb on top, skin-side up. Roast in your oven at 130 degrees for 6-7 hours.

  8. 20 minutes before the end of the cooking time turn the oven temperature up to 180 degrees and cover the lamb with 2 tablespoons of maple syrup.

  9. Remove and cover the lamb joint in tin foil. Allow to rest for 20 minutes.

  10. Serve and enjoy.

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