Lamb with Boulangère Potatoes - Recipe
A Glug of Oil
A Glug of Oil
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  • To serve two you will need
  • a few knobs of unsalted butter at room temperature
  • a glug of olive oil
  • 400 g lamb leg steaks - cut into bite size pieces and seasoned with a little black pepper
  • 1 large onion - diced
  • 2 cloves garlic - finely chopped
  • 2 big carrots - peeled and sliced
  • 2 tablespoons plain flour
  • a splash of Worcestershire sauce
  • 150 ml dry white wine
  • 300 ml of hot chicken or lamb stock - made from 1 Knorr stock cube
  • 1 bay leaf
  • 1 tablespoon of freshly chopped rosemary leaves only - divided into two
  • a pinch or two of dried thyme - use fresh if you have it
  • sea salt and freshly ground black pepper for seasoning
  • Potatoes (as many as you fancy) say 4 peeled and sliced really, really thinly (best to use a mandolin slicer)



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