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Slow-cooked lamb shoulder with boulangère potatoes
LambOne potRecipeSlow cookingYeast Free

Slow-cooked lamb shoulder with boulangère potatoes

by Michael Catling

Revamp your Sunday roast with the ultimate lamb and potato combo, traybake style.

A picture doesn’t do this dish justice. Lamb is by far my favourite meat for a roast dinner – and this is my favourite way to cook it.

A large lamb shoulder, coated in a punchy garlic and paprika marinade, left to cook low and slow until the skin is crisp and gnarly and the meat literally pulls away from the bone.

Now for the best bit: the sliced potatoes act as a trivet for the lamb and catch all those gorgeous juices as they trickle down. Think duck fat roasties, but better!

While the lamb rests, set aside a good 30 minutes to crisp up the potatoes – the result is truly spectacular. 

How To Make Slow-Cooked Lamb Shoulder With Boulangère Potatoes

Tips & Notes To Know

  • Buy bone-in lamb shoulder: It has more flavour than boneless cuts and is a lot more juicier, too. It’s ideal for slow cooking as the collagen breaks down and bastes the meat naturally.
  • Embrace the lighter touch: Boulangère potatoes are a healthier alternative to the richer gratins you might know and love, like dauphinoise potatoes. There’s no cream here, just lamb stock, onions and a few herbs. The result is beautiful tender potatoes with a golden, crispy top.
  • Choose waxy potatoes: Floury spuds like Maris Piper and King Edward break down too much. Charlotte or Desiree are more robust and hold their shape while roasting.
  • Slice the potatoes evenly and thinly: Now’s the time to put your mandolin to good use. If you don’t have one, aim for a 2-3mm thickness for each potato slice.
  • Let the lamb sit in its juices for 10 minutes after cooking: The fat will naturally rise to the top and separate from the jus. You can either use a spoon to gently skim off the top oily layer or, better still, use your gravy separator jug to leave the fat behind.

Slow-cooked lamb shoulder with boulangère potatoes

Slow-cooked lamb shoulder with boulangère potatoes

Serves: 4 Prep time: Cook time:
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Ingredients

1 tbsp olive oil
1/2 tbsp smoked paprika
1 tsp dried rosemary
4 smoked garlic cloves, 2 crushed, 2 sliced
2kg lamb shoulder, bone in
4 large waxy potatoes, peeled and cut into 2cm slices
2 brown onions, peeled and thickly sliced
2 dried bay leaves
Small handful of fresh thyme
500ml lamb stock
1 tbsp plain flour
1 tsp redcurrant jelly
1 tsp cornflour, optional

Instructions

Step 1
Preheat the oven to 220C. In a pestle and mortar, mix the olive oil, smoked paprika, rosemary and crushed garlic cloves together and pound to a paste. Trim the fat from the lamb, then spread the paste all over the shoulder until thoroughly coated.

Step 2
Place the lamb shoulder in a deep roasting tin, skin-side up. Using a sharp knife, make several incisions all over the meat and insert the garlic slices into the holes. Roast the lamb shoulder for 40 minutes.

Step 3
Meanwhile, add the potatoes to a pan of salted boiling water and cook for 4 minutes. Drain well and leave to steam dry on a wire rack for 15 minutes.

Step 4
Remove the lamb from the tin and place the potatoes and onions in the bottom. Add the bay leaves and thyme sprigs and pour over the lamb stock. Place the lamb shoulder back on top, skin-side up, and cover the tin tightly with tinfoil.

Step 5
Turn the oven down to 150C. Roast the joint for 4 hours, basting occasionally, until the lamb is tender and the meat is starting to pull away from the bone.

Step 6
Once cooked, transfer the lamb to a chopping board and cover with tin foil. Leave to rest while you make the gravy.

Step 7
Pour the lamb fat from the tin into a fat separator and put the boulangère potatoes back into the oven. Increase the heat to 220C and cook for 30 minutes, turning once, until crisp and golden.

Step 8
Once the liquid fat has floated to the top of the jug (this will take about 10 minutes), pour the juices into another measuring jug until only the fat remains in the separator. Top up the lamb cooking liquid with boiling hot water to make 350ml. Set aside.

Step 9
Heat one tablespoon of the lamb fat into a small saucepan over a medium heat and whisk in the plain flour. Cook out for 2 minutes, stirring regularly, so a smooth paste forms.

Step 10
Stir in the lamb cooking liquor with the redcurrant jelly and bring to the boil. Turn down to a simmer and leave to blip away gently for 10 minutes. If you like a thick gravy, mix some cornflour with a splash of cold water and whisk into the gravy until smooth and glossy.

Step 11
Shred the slow-cooked lamb shoulder and serve alongside the boulangère potatoes with the lamb gravy on the side.

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Frequently Asked Questions

What Are Boulangère Potatoes?

Translated as baker’s potatoes, boulangère potatoes are a lighter and lower calorie alternative to dauphinoise potatoes that tastes every bit as luxurious. Thinly sliced potatoes are layered with onions and cooked slowly in a rich stock until it starts bubbling at the edges.

My version is pimped up with smoked garlic, thyme and redcurrant jelly, which adds an extra depth of flavour to this French classic.

How Do You Thicken The Sauce?

Mix 1 tablespoon each of cornflour and water until well combined. Gradually stir the cornflour slurry into the lamb gravy until it reaches the desired consistency.

Should I Use Fresh Or Dried Herbs?

Dried herbs are an inexpensive staple in my store cupboard and tend to have a deeper flavour than fresh. They benefit from some cooking to rehydrate the leaves, though if you add them too early to a dish or boil them to death, they will turn black and potentially ruin the final product.

Fresh, leafy herbs like basil, parsley and coriander are best added towards the end of cooking (or preferably after) to preserve their fragrance and vibrancy, while woody herbs like rosemary and thyme can be used in place of dried.

A good ratio is 1:3, so instead of using 1 teaspoon of dried rosemary, use 1 tablespoon of fresh.

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Slow cooked Lamb Tagine
DinnerLambRecipeSlow cooking

Moroccan lamb stew

by Michael Catling

Slow cooked in an Instant Pot until the lamb melts in your mouth, this nourishing bowl of goodness borrows the flavours of a Moroccan tagine and is layered with vibrant vegetables, fragrant spices and that bag of fruit and nuts leftover from Christmas.

A shared love affair revealed itself recently: One of my best friends can’t live without their slow cooker. It’s probably the one kitchen accessory I rely on the most during weekdays.

It’s such a massive time and energy saver, plus it’s by far the best cooking method to break down cheaper cuts of meat like lamb neck.

Here, I’ve used it in a non-traditional sense to cook this Moroccan-inspired stew, which is packed full of vibrant veggies, nuts, dried fruit and a whole manner of herbs and spices.

The ingredients list is longer than most, but it pays you back in the most delicious way possible.  

Everything You Need To Know To Make My Moroccan Lamb Stew

Tips & Notes To Know

  • Choose the right cut of lamb: I used neck but tough, cheaper cuts like shoulder or shanks work best as they break down beautifully over time.
  • Balance sweet with savoury: Tagines and stews from Africa and the Middle East traditionally combine dried fruits (like apricots, dates or raisins) with spices. Don’t skip this sweet element, it’s part of the magic.
  • Don’t throw away chickpea water: The liquid, known as aquafaba, mimics egg whites in recipes when whipped or emulsified. Three tablespoons equates to 1 egg, so use as a vegan alternative in cakes, cookies or batters. It will keep for up to 5 days in the fridge.
  • Thickening tactics: If the sauce looks too watery, remove the lid and cook on high for the last 30 minutes to let the steam escape and reduce the sauce. Alternatively, mix cornflour with cold water to create a slurry and pour the contents into the pot, bit and bit, until it reaches your desired consistency.
  • Season at the end: Slow cooking can dull the flavour, so wait until the end to adjust the seasoning.

Slow cooked Lamb Tagine

Moroccan lamb stew

Serves: 4 Prep time: Cook time:
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Ingredients

1 tbsp olive oil
350g lamb neck, trimmed and cut into 3cm pieces
1 red onion, finely chopped
2 carrots, peeled and chopped
1/4 tsp ground turmeric
1 tsp ground ginger
1/2 tbsp ground cumin
1/2 tbsp smoked paprika
1/2 tsp cayenne chilli powder
1 green pepper, deseeded and cut into chunks
1 x 400g tin chopped tomatoes
1/2 tbsp tomato purée
250ml lamb stock
50g dried apricots, chopped
50g dried prunes, chopped
2 garlic cloves, crushed
1 cinnamon stick
1 tbsp runny honey
Pinch of saffron, mixed with warm water
1 x 400g tin chickpeas, drained
1 aubergine, cut into bite-size chunks

To serve
2 tbsp flaked almonds, toasted
1 tbsp fresh coriander, finely chopped
1 tbsp fresh flat-leaf parsley, finely chopped

Instructions

Step 1
Heat the olive oil in a pan over a medium heat, then brown the lamb on all sides and transfer to your slow cooker or Instant Pot.

Step 2
In the residual oil, add the onions and carrots to the pan and sauté for 4-5 minutes until starting to colour, then add to the lamb.

Step 3
Add all of the dried spices, green pepper, chopped tomatoes, tomato purée, lamb stock, apricots, prunes, garlic, cinnamon stick, honey and saffron to the slow cooker, then stir well.

Step 4
Cook the lamb stew on high for 6 hours, then stir in the chickpeas and aubergine. Cook for 1 hour more, then transfer to a serving dish and stir through the flaked almonds. Sprinkle with the fresh coriander and parsley before serving. 

Did You Make This Recipe?
Tag me on Instagram at @Chef_Catling.

Serving Suggestions

  • Couscous, bulgur wheat or quinoa.
  • Khobz (a Moroccan bread) or a warm pitta to scoop up the tagine.
  • A side salad of lettuce, beetroot and pickled vegetables.
  • Hummus, olives and baba ghanoush as part of a mezze platter.

Frequently Asked Questions

What Is Saffron?

Sometimes referred to as red gold, saffron is the world’s most expensive spice per gram. It is harvested from the crocus flower, which blooms for just a short period each year and produces only three red stigmas.

These are then hand-picked, dried, and sold as saffron, hence the price tag. A little goes a long way, so use sparingly (about 5-10 threads of saffron) to add an earthy, floral flavour.

How Do You Use Saffron In A Dish?

Soak the saffron threads in a small amount of warm water or stock for about 10-15 minutes. This helps to release the distinct golden colour and floral flavour, making it more potent. Add a little at a time if you are unsure, as too much will overpower the dish.

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