Lamb cooked on hay, served with boulangère potatoe
Category
Entrees - Maindishes
Sub
Category
None
Servings
4
Preptime
3hrs
Ingredients
dash olive oil
1 onion, thinly sliced
1 leek, thinly sliced
1 fennel, thinly sliced
2 garlic cloves
1 fresh thyme sprig
1 tsp fennel seeds
50g/2oz butter
500ml/18fl oz lamb or chicken stock
700g/1lb 9oz potatoes
salt and freshly ground black pepper
For the lamb cooked on hay
dash olive oil
½ bag of hay (clean eating hay from the petshop and not bedding hay)
1 rack of lamb, French trimmed
Instructions
For the boulangère potatoes, preheat the oven to
160C/325F/Gas 2.
Heat a heavy-based pan, add some oil, then add the
sliced onion, leek, fennel, garlic, thyme, fennel
seeds and fry for 3-4 minutes.
Meanwhile, bring the stock to the boil in a
saucepan and grease a small ovenproof dish with a
little of the butter.
Slice the potatoes thinly on a mandoline and start
to layer up the dish with alternating layers of
potato and the onion mixture, seasoning with salt
and freshly ground black pepper in between.
For the final layer, arrange the potatoes in a
neat layer and pour over the hot stock.
Add a couple of knobs of butter, cover with foil
and bake for one hour. Remove the foil and cook
for another 30 minutes, or until cooked and crisp.
For the lamb, turn the oven up to 200C/400F/Gas 6.
Heat a dash of olive oil in a cocotte (a cast iron
casserole dish with a lid) placed over a stove top
and brown the lamb all over. Remove the lamb from
the cocotte.
Add the hay and a little more oil, just until the
hay starts to smoke, then place the lamb on top
and cover with the lid.
Bake in the oven for 12-15 minutes, or until the
lamb is pink.
To serve, remove the lamb from the hay, rest for
5-10 minutes, then carve and serve with the
boulangère potatoes.
Originally Submitted
12/6/2012
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