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 (4 1/2lb) 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; 1.6 kg (3 1/2lb) 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 GH Kitchen 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 (4 1/2lb) 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
1.6 kg (3 1/2lb) 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

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time