What's the Best Dish to Try at the Lamb Shoulder Boulangere a French Bistro Classic?
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- čas přidán 24. 02. 2022
- I decided to take down my website, so here’s the recipe instead thank you and sorry for the confusion
Lamb Boulangere
Floury potatoes King Edward,
Maris piper or Russet 3 large
Large white onions 2
Chicken or veg stock 750ml - 1.3 pints
• The secret to making t...
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
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. - Jak na to + styl
Forwarded it to the wife. Looks and sounds lovely.
It's 1:30 in the morning and you are making me hungry. Yummy
Another winner ! 👍🏻
I never realised my mother was such a great French cook, she always made this with breast of lamb, once cooked, peeling off the crispy layer of fat/skin me and my brothers would fighting over that, to get to the beautiful delicate meat. When dad made it he would put the whole dish still in the roasting dish in the middle of the table for us to squabble over the best bits. Mum was more sophisticated, she made us use knives, forks and plates, but ALWAYS warm your plates. That is good old Lancashire grub. Cheers Mum and Dad. ❤
I love breast of lamb, I remember the first time I cooked it, I thought the butcher ripped me off.
How could this silly flap thingy be meat,how wrong I was, slow cooked the fat melts and you're left with the most tender flavoursome cut of lamb.
I did make a breast of lamb video btw 😉
Yum. Délicieux 😋
Boulanger potatoes are a favourite of mine but never tried with roast lamb which sounds delicious Matt..
Thank you for sharing 👍🏻
Very nice 👍
looks amazing man
This is a favourite in our house
Nice to do this with a boned and stuffed leg of lamb
Shoulder is great as it’s fat keeps it moist for long slow cooking
Delicious recipe!
thanks Alan, it is such a simple dish to make
Unreal mate
Not too much stock at all..just need a few crusty loaves of bread to soak up all that deliciousness you've made. Looks awesome 👌
Thanks Jennifer and yes dunk some crusty bread in those juices, just lovely x
Wonderful recipe splendidly performed. Only wish chef had time for more content. Great stuff!
That's a really nice comment, thank you. Hopefully one day youtube will suggest my videos a little more? Until then with a full time job I'll keep producing content but maybe just once every few weeks.
I used to make this when I was a student....with a shoulder bone-in....
I roasted a bone in shoulder last weekend and made a shepherd's pie with it. Bloody amazing
I was taken back when I seen the lamb was not pink at all thinking it was over cooked but I guess if you cook it nice & slow it's still moist & delicious
For me there are cuts of meat such as shoulder that need a long slow cook to make them tender, like pulled pork for instance? You could make this dish with leg of lamb and crank the heat up and cook for a shorter time to retain that lovely pink meat.
Uncle Matt, stupid question here. When you say with the grain for the onions, is your knife going from the top you just cut off to the root you just cut off, or is it parallel to where the root was? I can never tell from looking at videos. I blame my dodgy eyesight lol.
I just ordered a new freezer so will be getting a side of lamb very soon. Really looking forward to cooking new things with the cuts I haven’t tried before! I think this one might be on the list! I have had lamb shoulder, but not like this! I’m going to make sure to tell them that I want the lamb breast too. I’m so keen to try that!
Apparently, when you’re doing the first knot if you loop the string twice before pulling tight it doesn’t loosen as you tie the second knot of the double. I’ve only tried it when tying a steamed pudding and it does help but it still slips a bit. Maybe it’ll slip less on meat, but if not it still helps enough to be worth doing.
thanks Monique I didn't really show the grain of the onion in this video, I was too busy being silly and rubbing onions near my eyes for my 'acting' bit.
Sorry to hear about your eyesight not being so good but when you cut an onion in half through the root you can see clearly pronounced lines going in one direction, I cut the onion with those lines not across, cutting across is also fine and wont change the flavour at all but those sliced onions are more likely to fall apart that's all.
Regarding tying up the meat, the double loop will self fasten but please don't use my example as the best method, it's just what works for me. I do recommend watching some professional butchers explain knots.
Also the breast of lamb is amazing, it's a bit like pork belly but not as meaty, I have made a video on that here's the link. czcams.com/video/_F-9wlrfd68/video.html
Don't be put off by how the meat looks like a lot of skin and not much meat, they really are lovely.
@@unclemattscookerylessons I’m very used to it. I was born pretty close to blind in my right eye, but my left eye was almost perfect. They discovered it when I was 4 and I got glasses, and then many ophthalmologists visits and treatments and wearing a patch and it improved a bit. From age 10-40 they were fairly consistent, but then old lady eyes kicked in early and now I need reading glasses too. Without my glasses on I can’t see any detail with my right eye. Just shapes and colours. With glasses I can see more detail but it’s not clear. Across the room at the moment is a box of dog food. It’s about 4 metres away. Without my glasses, with my right eye, the dog on the box is a white blob. With my glasses with my right eye, there are black blobs within the white blob which are the eyes and nose. With my left eye without glasses I can see the tongue and that the ears are darker, but it’s all slightly out of focus. With my glasses and my left eye I can see that the dog is smiling and read the big print on the box, but it takes me a moment to focus. I can’t just glance at something and see it clearly. There’s no difference looking at something with my left eye only or both eyes. Technically I can drive without my glasses as I can pass the eye test with my left eye, but I don’t like to as that focus delay takes longer without them and it means I have to take my eyes off the road for too long when checking my speed. I’ve done it a couple of times when I had no other choice, generally to get to an optometrist to get my glasses fixed, but it makes me very uncomfortable. Well, I’m sure that was more detail than you wanted! 😂😂 But it does explain why I haven’t been able to catch what with the grain means by watching! Thanks for being someone I feel safe asking, and for explaining it. I get it now.
The acting bit was funny. Well worth the pain!!
I have watched a fair bit of Scott Rea to try to learn how to tie up meat, and a few other people, but I haven’t actually had any untied meat to practice on so it hasn’t stuck. When I get my lamb I’ll go back and rewatch some. And actually now that I’ve explained my eyes, when I rewatch them I’ll slow the videos so I can catch it more easily. It’s only me eating it so it doesn’t matter if I do it badly the first few times.
I’ve seen a few breast of lamb videos. You, Scott Rea and Gordon Ramsay all rolled it up, but there was a wartime one where she deboned it then cut it into portions and cooked them in a little stock, then cooled and crumbed them and fried them. They looked surprisingly good! I won’t get put off by them being skin-like. I’ve seen enough of them to be sure they’ll be fantastic. Almost a delicacy really. I want to use every part of the lamb that I can so won’t be turning my nose up at anything. I think I might even ask for the head. There’s a lamb’s head stew recipe in one of my vintage cookbooks. I’ll see. Maybe I should take it in stages and deal with the offal this first time and wait until next time to get the head. I’m planning to move to the country at some point and raise my own meat so I can’t be squeamish about these things! Luckily my dog loves offal and I’m sure he would enjoy head stew too so there’s no pressure on me to eat it if I don’t like the flavour. I want to try it though. Especially haggis. Brawn is also on my list, as is black pudding, and faggots and a few other really old fashioned things. Actually I must make a list of them and the ingredients I need so if I need anything extra from the butcher I can get it at the same time I get the lamb. Well, that’s my Sunday planned! Vintage cookbooks on the couch day! Yay!
Hope you have a weekend as lovely as mine will be!
What weight is your lamb? Be good to know so I can work out my own cooking times. Thanks
I didn't weigh the lamb, sorry. But it was 1 whole shoulder that was deboned. It will work with the bone in just as well. Hope that helps
@@unclemattscookerylessons thanks, I followed your recipe and it was great!
Lamb is expensive in the states….pork might be an option?
I've made this with pork belly, and also duck. It's really versatile. Thanks for commenting
Plain old white onions 🤔 like ogres 🤭
looking so delicious n well prepared recipe, watched fully n joined ur channel with full support, hope u will feel free to drop by my channel if u r interested in Malaysian Chinese food