- Cook Time: 1 hour 20 minutes
- Prep Time: 20 minutes
- Effort: medium
For the lamb
- 4 x 200 g lamb rumps
- 2 tbsp olive oil
- few thyme, sprigs, leaves only
- few rosemary, vsprigs, leaves only, chopped
- 3-4 cloves garlic, thinly sliced
- 25 g butter
For the boulangère potatoes
- 2 tbsp olive oil
- 2 large onions, peeled and thinly sliced
- 1-2 thyme, sprigs, leaves only
- 700 g potatoes, such as Maris Piper, Desirée or King Edward, thinly sliced
- 500 ml hot chicken stock, or lamb stock
- 25 g butter, softened
- fresh chopped herbs, herbs to garnish, such as parsley and basil
1. For the lamb: score the fat of the rumps in a criss-cross pattern then place them in a bowl with the olive oil, herbs and garlic. Toss well to coat. Cover with cling film and leave to marinate in the fridge while you cook the potatoes.
2. For the boulangère potatoes: heat the oil in a medium frying pan, tip in the onions and thyme and fry with some salt and pepper, stirring occasionally for 8-10 minutes until the onions are soft and translucent. Preheat the oven to 190C/170C fan/gas 5.
3. Grease a wide ovenproof dish with a little oil, then arrange a quarter of the sliced potatoes on the base. Sprinkle with salt and pepper, then scatter over a third of the softened onions. Repeat layering the potatoes and onion, seasoning well in between, and finish with a top layer of potatoes.
4. Ladle the chicken stock over the potatoes, letting it seep down the sides. You want the stock to reach only two thirds up the sides of the potatoes and onions, so you may not need it all. Dot the top with the softened butter and bake for 45-50 minutes.
5. About 10 minutes before the potato baking time is up, heat a large non-stick frying pan over a medium heat until hot. Remove the rumps from the marinade, season then lay them in the pan fat-side down, and fry for 2-3 minutes until golden-brown. Turn and brown the other side. Add the 25g butter and when it has melted, turn the lamb in it to coat. Take the pan off the heat. Open the oven door and with a pair of tongs, place the rumps on top of the potatoes.
6. Drizzle with the pan juices and bake for another 15-20 minutes. The lamb should be cooked to medium and will be slightly springy when pressed. The potatoes should be tender when pierced with a knife. Slice the meat and serve it alongside the potatoes; finish with a scattering of herbs.
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