Roast Shoulder of Lamb with Anchovy Butter + Boulangère Potatoes
Discover the perfect matrimony of lamb and anchovies. This is a simple recipe which involves a bit of prep to start, then a long lazy cook in the oven during which you might forget about it, if it weren't for the incredible smell of roasting meat which inevitably lures you back to your kitchen to repeatedly check if the lamb is done.
This rich, buttery, savoury, umami-bomb of a roast is accompanied by boulangère potatoes, which are sliced potatoes slow cooked in broth. The spuds catch the precious meat juices from the lamb, developing a delicious brown crust on top which masks layers of soft, creamy, meaty potatoes underneath. Cooking the potatoes in bone broth will help you digest all that meaty, indulgent goodness.
Roast Shoulder of Lamb with Anchovy Butter + Boulangère Potatoes
Discover the perfect matrimony of lamb and anchovies. This is a simple recipe which involves a bit of prep to start, then a long lazy cook in the oven during which you might forget about it, if it weren't for the incredible smell of roasting meat which inevitably lures you back to your kitchen to repeatedly check if the lamb is done.
This rich, buttery, savoury, umami-bomb of a roast is accompanied by boulangère potatoes, which are sliced potatoes slow cooked in broth. The spuds catch the precious meat juices from the lamb, developing a delicious brown crust on top which masks layers of soft, creamy, meaty potatoes underneath. Cooking the potatoes in bone broth will help you digest all that meaty, indulgent goodness.
- Serves: 5
- Prepare: 15 Minutes
- Cook: 4 Hours
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC LAMB?
All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives.
Ingredients
For The Lamb
- 1 shoulder of lamb, on the bone
- 125g butter, at room temperature
- 8 anchovy fillets
- salt and pepper
- rosemary sprigs
For The Potatoes
- 750g potatoes, sliced to about the thickness of a £1 coin (don't worry about being too precise: it will cook for so long that it doesn't really matter)
- 1.5 - 2 onions, sliced
- 2 - 3 cloves garlic, sliced *
- A few sprigs of rosemary
- 1 pouch Lamb Bone Broth
- A little butter, to coat the dish
* optional ingredients
Method
Follow the recipe as a guide, but cooking times will largely depend on the size of the cut and your oven.
- Pre-heat the oven to 170°C / 150°C fan
- To prep the potatoes: heat up the broth in a small pan. Meanwhile, slice the bottom off a clove of garlic, and rub the cut end all around a large roasting dish. Then dab some butter around the bottom and sides of the dish
- Lay down a layer of potatoes, followed by a sprinkling of onion, garlic, salt, pepper and a few rosemary leaves, then repeat until you've run out of potatoes. (You can add a few cheeky anchovies in between the layers too for extra seasoning - no one will know.) Pour the broth over the potatoes
- To prepare the lamb: first in a small bowl or plate, using the back of a fork, mash the butter and anchovies together
- Smear the anchovy butter all over the lamb, getting into every nook and cranny
- Season all over with a little salt and a generous grind of black pepper. Use a knife to pierce a few holes into the skin and pop some short sprigs of rosemary into the lamb
- Place the potato dish into the middle of the oven, and place the lamb on a rack directly above it (If your potato dish isn't large enough, you may wish to put a large roasting tray on the bottom shelf of the oven to catch any extra dripping)
- Leave to cook until the lamb skin is well browned and crispy, the meat is soft, and the potatoes are nicely browned on top (3-5 hours depending on the size of your cut and oven)
- Serve with wilted greens and peas (Or not.)
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC LAMB?
All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives.