Lamb boulangère

Overview:

This classic dish originated with the Greeks, who used to prepare the dish at home but got the Village Baker's cook it in their bread ovens. Preboarding the potatoes helps to keep the potassium content of this dish low. Equally, using Water with bay leaves, garlic and thyme rather than the traditional stock, keeps the salt content low without reducing flavour.

Ingredients:

500g leg or boned shoulder of lamb.
2, finely chopped garlic cloves
one medium onion, peeled and quartered
500 g Potatoes, peeled and cut into small chunks
1 tablespoon Thyme
2 Bay leaves
2 tablespoons Olive oil
Pepper to season
150 mL Water
150 g Carrots, peeled and finely sliced
150 g frozen green peas

Preparation:

Preheat the oven to 200°C (gas mark six). Run the garlic into the lamb. Boil the potatoes for 10 minutes then drain.

Meanwhile, use a little of the oil to boil the ovenproof dish. Finely chop the onion, thyme and bay leaves and makes with the potato pieces and remaining oil. Place the potato mixture in the dish. Season with a little freshly ground pepper, cover the potatoes with the boiling water and bake for 30 minutes.

Check regularly to prevent the potatoes trying out and as a little more water if necessary. Place the lamb on the mixture and return to the oven for an hour, a little longer if you like your meat well done. Allow the meat to stand for 15 minutes before carving. Boil the carrots and peas in unsalted water and serve with the meat.

You can adapt this recipe for cooking pork or chicken.