{"id":2859,"date":"2020-01-24T22:39:48","date_gmt":"2020-01-24T22:39:48","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=2859"},"modified":"2023-10-19T17:43:31","modified_gmt":"2023-10-19T17:43:31","slug":"slow-cooked-lamb-shoulder-with-boulangere-potatoes","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2020\/01\/24\/slow-cooked-lamb-shoulder-with-boulangere-potatoes\/","title":{"rendered":"Slow-Cooked Lamb Shoulder with Boulangere Potatoes"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 6 servings<\/h5>\n<h6 style=\"text-align: center;\">Recipe courtesy of Tom Kerridge<\/h6>\n<p>This is a great dish to cook when you have guests for Sunday lunch \u2013 just stick it in the oven and forget about it. The slow cook allows the meat to tenderize slowly and evenly, and you could cook it for even longer than the recipe states if you prefer.<\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">whole lamb shoulder<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">head garlic, separated into cloves and peeled<\/span><\/li>\n<li><span class=\"quantity\">6<\/span><span class=\"ingredient-name\">large waxy potatoes (such as white boiling potatoes or red potatoes), peeled and thinly sliced<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">medium yellow onions, thinly sliced<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">bunch thyme, leaves picked off from stems<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Salt<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Freshly ground black pepper<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">cups chicken stock<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nPreheat<\/strong> the oven to 275\u00b0F.<\/p>\n<p><strong>Prep lamb:<\/strong><\/p>\n<p>Place the <strong>lamb<\/strong> on a cutting board and make a small slit in the top using the tip of a paring knife. Insert a <strong>garlic clove<\/strong> into the slit, pushing it down so it is completely tucked in to prevent it from burning while the <strong>meat<\/strong> cooks. Repeat with the remaining <strong>garlic cloves.<\/strong><\/p>\n<p><strong>Prep veg:<\/strong><br \/>\nPlace the <strong>potatoes, onions<\/strong> and <strong>thyme leaves<\/strong> in a large bowl. Season with <strong>salt<\/strong> and <strong>pepper<\/strong> and toss to combine. Shingle the <strong>potatoes<\/strong> and <strong>onions<\/strong> in the bottom of a roasting pan, overlapping them slightly so you fill the pan with an even layer. Set the <strong>lamb<\/strong> on top, skin-side up. Pour the <strong>chicken stock<\/strong> over the <strong>lamb.<\/strong><\/p>\n<p><strong>Roast:<\/strong><\/p>\n<p><strong>Roast<\/strong> until the <strong>potatoes<\/strong> are crisp on top and soft inside, 4 to 5 hours.<br \/>\nRemove the <strong>lamb<\/strong> from the roasting pan and set it on a cutting board. Loosely tent with foil and set it aside to rest for 20 minutes before slicing into pieces.<\/p>\n<p>Serve the <strong>lamb, onions,<\/strong> and <strong>potatoes<\/strong> with <strong>French<\/strong>\u00a0<strong>beans<\/strong> (or any <strong>green vegetable<\/strong> of your choice).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 6 servings Recipe courtesy of Tom Kerridge This is a great dish to cook when you have guests for Sunday lunch \u2013 just stick it in the oven and forget about it. The slow cook allows the meat to tenderize slowly and evenly, and you could cook it for even longer than the recipe states if you prefer. 1whole lamb shoulder 1head garlic, separated into cloves and peeled 6large waxy potatoes (such as white boiling potatoes or red potatoes),&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2020\/01\/24\/slow-cooked-lamb-shoulder-with-boulangere-potatoes\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2860,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2859","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/LambBoulangere-Potatoes.jpg?fit=616%2C462&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/2859","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=2859"}],"version-history":[{"count":4,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/2859\/revisions"}],"predecessor-version":[{"id":52961,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/2859\/revisions\/52961"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/2860"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=2859"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=2859"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=2859"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}