Lamb is the traditional Easter roast and the best accompanying potato dish has to be ‘Pommes Boulangère’, literally translated as ‘Baker’s potatoes.’ This classic dish originates from rural France, where families were too poor to have their own ovens and would take their joint of lamb, on a bed of sliced potato and onion, to their local baker on their way to church on a Sunday and collect it on their way home.
Phil Oram, Chef-Owner of The Pure Stock Co
I serve mine with a lovely shoulder of lamb from my local butcher. The best way is to slow-cook with carrot, onion, garlic, tomatoes, rosemary, anchovies and 500ml of Pure Chicken Stock. Cover in parchment and foil and place in the oven for 20 mins at 220’C, then 4 hrs at 160’C. Place the lamb back in the oven uncovered for ½ hour, after removing all the other ingredients and liquid and placing it into a jug to settle. Drain any excess fat then blend to a sauce, adding a little water if necessary. Pass through a sieve, season to taste and re-heat to serve with the lamb.
Why not give the recipe a try: fooddrinkdevon.co.uk/recipes/the-pure-stock-co-boulangere-potatoes