Camomile Roast Lamb and Boulangère Potatoes

Name: Camomile Roast Lamb and Boulangère Potatoes
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 8
Ingredients: 2 kg (4½lb) Maris Piper potatoes, thinly sliced into rounds - a mandolin is ideal for this; 1 large onion, thinly sliced; 10 thyme sprigs; 400 mL (13fl oz) hot chicken stock; 2 camomile teabags; 2 tsp. sunflower oil; 1 kg (3½lb) lamb shoulder

Roasting this camomile-infused lamb over Boulangère Potatoes means they develop a deeply delicious flavour – and you don’t have to juggle with various cooking times!

By The Good Housekeeping Cookery TeamPublished: 10 September 2011

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Good Housekeeping UK

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Yields:

Prep Time:

25 mins

Cook Time:

1 hr 30 mins

Total Time:

1 hr 55 mins

Ingredients

2 kg (4½lb) Maris Piper potatoes, thinly sliced into rounds - a mandolin is ideal for this
1 large onion, thinly sliced
10 thyme sprigs
400 ml (13fl oz) hot chicken stock
2 camomile teabags
2 tsp. sunflower oil
1 kg (3½lb) lamb shoulder

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Layer the potato slices, onion and half of the thyme in a 2.5 litre (4⅓ pint) heatproof serving dish, seasoning as you go. Pour over the stock. Put a large wire rack over the dish.
2. Step 2
  Empty contents of camomile teabags into a small bowl (discard bags). Stir in the leaves from the remaining thyme, some seasoning and the oil. Rub camomile mixture over the lamb. Sit the lamb on the wire rack on top of the dish. Cover everything with foil.
3. Step 3
  Carefully transfer the dish to the oven and roast for 1hr. Uncover and cook for 30min more (the lamb should be cooked to medium), or until the lamb is cooked to your liking, and the potatoes are tender and golden. Transfer lamb to board, cover with foil and leave to rest for 20min; keep potatoes warm in the oven. Serve lamb and potatoes with mint sauce or redcurrant jelly and seasonal vegetables.
  
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Per Serving:

Calories: 583
Total carbs: 45 g
Sugars: 3 g
Total fat: 30 g
Saturated fat: 15 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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