Cider lamb boulangére recipe

22 ratings Rate
  • Serves 8
  • 30 mins to prepare and 2 hrs 30 mins to cook
  • 635 calories / serving
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Preheat the oven to gas 4, 180ºC, fan160ºC. Butter a large roasting tin, layer the potatoes and onions, season well. Pour over the cider and stock and cook for 20mins.

Meanwhile, mix the butter with the garlic and thyme, and season. Make about 8 deep cuts over the lamb, then using a teaspoon, push some of the butter mixture into the cuts. Spread the rest of the herby butter over the lamb.

Gently stir the potatoes, then place the lamb on a rack over the potatoes and roast for 2-2½ hours (check the packaging for cooking times). Leave to rest for 10mins before carving.

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  • Ingredients

  • 1.8kg (4lb) potatoes, peeled and finely sliced
  • 1 large onion, finely sliced
  • 300ml (½pt) cider
  • 300ml (½pt) lamb or vegetable stock
  • 50g butter, softened
  • 4 cloves garlic, crushed
  • 2tbsp fresh thyme, chopped
  • 1 leg of lamb, weighing about 2.3kg (5lb)
  • Energy 2665kj 635kcal 32%
  • Fat 26g 37%
  • Saturates 12g 60%
  • Sugars 4g 4%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 40.5g Protein 55.5g Fibre 4.5g


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