Recipe: Head chef of The Grill at The Dorchester, Tom Booton's lamb shoulder boulangère

Perfect for Easter lunch, Tom Booton, Head chef of The GrIll at The Dorchester, shares his delicious recipe for lamb shoulder boulangère. “This is an at home version of one of our most popular side dishes at The Grill, we serve this alongside the Lamb Rack with Ratatouille dish. This is a great dish on its own and perfect for the Easter weekend: a great way to use up potatoes after your Sunday Roast and if you have any leftover lamb from this dish I would recommend making a lamb kebab the next day. At least that’s what I’ll be doing!” says Tom.

Serves 4-5


Ingredients:

  • 2 litre water, 200g table salt (brine for lamb shoulder)

  • 1 lamb shoulder 2kg (on the bone)

  • 6 Large potatoes (peeled and sliced 2mm thick)

  • 3 red onions (finely sliced)

  • 1 bunch rosemary (leaves and chopped)

  • 5 bulbs of garlic (peeled and chopped finely)

  • 1 tub lamb stock (or chicken stock if you have)


Method:

  • Bring to boil water and salt, leave to cool. Once cold add the lamb shoulder in and leave overnight to brine.

  • Next day remove, lightly wash and leave to air dry for a hour.

  • Heat oven to 140c

  • Mix all of your potatoes, onions, garlic and rosemary together and start to roughly lay up in you tray, then place the lamb on top. Skin side up.

  • Pour the hot stock on top of the lamb and place in the oven for 4 – 5 hours until the lamb falls off the bone and the potatoes are cooked through. If you want a more caramelised effect, whack the oven up to 180c for 20mins to get crispy bits.

  • Once cooked remove from oven place tin foil on top for 10 mins and allow to rest.

  • Place in the middle of the table and go for it. Enjoy!


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