Lamb Shoulder Boulangere: A French Bistro Classic

French Boulangeries are bakeries that focus on bread and other savoury items, whereas a patisserie specialises in cakes. When the boulangerie closes for the day the ovens are turned off but take some time to cool down, the local housewives were invited to utilise the ovens and would bring their casserole pots filled with onions, potatoes, stock and lamb to slowly bake for a few hours.

Lamb boulangere is my favourite version but I also often prepare the potato dish with vegetable stock which makes a gorgeous vegan meal.

Ingredients:

Floury potatoes King Edward,
Maris piper or Russet 3 large
Large white onions 2
Chicken or veg stock 750ml - 1.3 pints
Picked thyme a few sprigs
Salt and pepper to taste
Lamb shoulder 1
Rosemary 1 large sprig
Garlic 1 large clove
Anchovy fillets 4
Salsa verde
Parsley 1 small bunch
Mint 1 small bunch
Dijon mustard 1 tsp
Anchovy fillets 1
Capers 1 tsp
Preserved lemon 1/4
Red wine vinegar 1 tbsp
Extra virgin olive oil 3 tbsp
Lamb Shoulder Boulangere a French Bistro Classic