Pommes boulangère with roast lamb

Pommes boulangère with roast lamb

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(4 ratings)

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Cooking time

Prep: 30 mins Cook: 1 hr, 40 mins Plus 1hr soaking

Skill level

Moderately easy

Servings

Serves 6

An irresistible all-in-one dish from Gordon - sure to be a firm favourite in minutes

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
706
protein
40g
carbs
52g
fat
39g
saturates
18g
fibre
5g
sugar
7g
salt
1.13g

Ingredients

  • 1½ kg medium-sized potatoes, peeled Maris Piper, Desirée or King Edward are best
  • 2 large onions
  • 50ml olive oil
  • 12 sprigs thyme
  • 3 tbsp balsamic vinegar
  • 750ml fresh lamb or chicken stock
  • 85g butter, softened
  • 3 lamb rumps
  • garlic bulb

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Method

  1. Thinly slice the potatoes on a mandolin, then soak in a large bowl of cold water for 1 hr. Drain well, then pat dry between two clean tea towels. Halve the onions, then thinly slice.
  2. Heat 2 tbsp of oil in a large frying pan, then sauté the onions with 4 sprigs of thyme for around 10 mins, stirring once or twice. Stir in the vinegar and cook until evaporated, about 2 mins, stirring two or three times so the onions don’t burn. Heat oven to 190C/fan 170C/gas 5.
  3. Arrange a quarter of the potatoes in a large ovenproof dish, reserving any larger slices for the top. Season, then sprinkle over leaves from 3 thyme sprigs and scatter over a third of the onions. Repeat the potato layers three times more and onions twice, seasoning in between, then finishing with a potato layer and more thyme sprigs.
  4. Bring the stock to the boil, then ladle it over, making sure it seeps down the sides. Dot the top with half the butter, then bake, uncovered, for 45 mins.
  5. While the potatoes are cooking, score the fat on the lamb rumps in a crisscross using the tip of a sharp knife. Cut the garlic bulb in half, place in a bowl with a drizzle of oil, the lamb and the remaining thyme, then leave to marinate. After the potatoes have been in for 45 mins, season both sides of each lamb rump.
  6. Heat more oil in a large non-stick frying pan and when hot, brown the rumps, fat-side down, for 5 mins with the garlic bulb. Then, turn and brown the rumps all over for 5 mins more. Add the remaining butter to the pan, turning the rumps in the melted fat. Place the rumps on top of the potatoes, adding the garlic and drizzling with the pan juices.
  7. Season again and return to the oven for about 35 mins. By now, the whole dish should be finished with cooked potatoes and tender lamb cooked to medium. Remove the lamb, then leave aside to rest for 10 mins, returning the potatoes to the oven to crisp up. To serve, slice each rump lengthways. Spoon the potatoes onto 6 warmed plates with slices of lamb on top.

Recipe from Good Food magazine, February 2007

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Comments

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hparkes's picture
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absolutely amazing flavour. Lamb rump is beautiful.

lalybaba's picture

I've made this and several variants on it several times. It always goes down a treat!

emmamo's picture
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Delicious, simple to make and extremely impressive. Other lamb cuts can be substituted but rump steaks are the best.

ngandy's picture

GoodFood Team test comment, please ignore

noasarx's picture

This recipe is a winner. Would definitely serve it again!!

foodhappyperson's picture
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I have made this recipe many many times now and with such great results that my friends have asked for the recipe. Its not always easy getting the lamb rumps but well worth the effort.

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