CookingBauer XcelMeat, Autumn

Lamb with boulangere potatoes

CookingBauer XcelMeat, Autumn
Lamb with boulangere potatoes


  1. Pre-heat the oven to Gas Mark 3/170°C/325°F.
  2. Heat the oil in a non-stick frying pan and brown the lamb on a moderate heat for 3-4 minutes.  Remove and set to one side.
  3. In the same pan cook the onions for 2-3 minutes.  Remove the pan from the heat
  4. Thinly slice the potatoes, ideally using a mandolin.
  5. Spread out one third of the onions in the bottom of a large oven-proof dish, cover with one third of the potatoes and then half of the lamb. Sprinkle over a third of the herbs and season. Repeat this process, then finish with a final layer of onions covered with a layer of potatoes.
  6. Pour the stock into the dish ensuring all the ingredients are just covered. Cook for 1 hour 30 minutes in the oven.
  7. Serve hot with a salad.

Tip: If you fancy, why not add 2 crushed cloves of garlic and replace 150 ml of stock with the same quantity of white wine.

Recipe from

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Hearty and warming– ideal for the autumn months


800 g lamb neck fillet or shoulder, cubed
3 medium onions, sliced
2 tbsp olive oil
1 kg potatoes
2 level tbsp Herbes de Provence or mixed herbs
Salt and pepper
1L hot lamb stock


Time: 20 minutes
Serves: 6
Nutrition: n/a