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Lamb Boulangere
By : Rehana KhambatyCategory : French, Lamb, Mutton, Desserts and baking dishes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Cut small incisions in the mutton and insert thinly sliced pieces of garlic cloves into the incisions.
- Pre-heat the oven and grease a baking dish with 15 gms butter.
- Crush remaining garlic, arrange the potatoes, onions, garlic, herbs, salt and pepper in the buttered dish.
- Add enough stock to just cover, dot with remaining butter.
- Cover with foil and bake in the oven for 1 hour.
- Grease a heavy frying pan with a little oil.
- Add the mutton and cook quickly until browned all over.
- Put the lamb on top of the potatoes and cover with a foil and bake for 1 1/2 hours.
- Remove the foil and bake open just 15 minutes before the cooking time, so that it browns well.
- Slice the mutton, garnish with parsley leaves and serve hot with potatoes.
Ingredients:
Lamb leg - 2 kg
garlic - 4 cloves
potatoes, sliced - 1 kg
onion, sliced - 1 no
bay leaf - 1 no
thyme - 2 sprigs
vegetable or chicken stock - 300 ml
butter - 40 gms
olive oil for greasing as required
black pepper, ground as required
salt as required
Lamb leg - 2 kg
garlic - 4 cloves
potatoes, sliced - 1 kg
onion, sliced - 1 no
bay leaf - 1 no
thyme - 2 sprigs
vegetable or chicken stock - 300 ml
butter - 40 gms
olive oil for greasing as required
black pepper, ground as required
salt as required
RECIPES BY REHANA KHAMBATY
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