Braised Lamb Boulangère Recipe | olivemagazine
This comforting dish by Bottle + Rye chef Ben Hughes-Gage sees tender chunks of lamb layered up with potato and finished with a crisp, butter-brushed top. Perfect winter comfort food
Ingredients
- 500g lamb neck fillet trimmed
- 1 whole garlic bulb halved through the middle, plus garlic cloves, minced
- 1 tsp whole black peppercorns
- 1 bouquet garni (thyme, bay leaf and rosemary)
- 1 litre chicken stock warmed
- 50ml rapeseed oil
- 500g onions finely sliced
- 3 thyme sprigs
- 70g unsalted butter
- 800g Pink Fir potatoes thinly sliced on a mandoline
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