French country style lamb with potatoes
A rustic one-pot-wonder with simple ingredients and prepared simply, this French country style lamb with potatoes melts in the mouth with charm and flavour.
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Prep Time
30 Minutes -
Cook Time
2 Hours -
Serves
6 People
Ingredients
- 1 shoulder of lamb
- 5 large waxy potatoes, sliced thinly
- 2 large brown onions, sliced thinly
- 1 bulb garlic, separated into cloves and peeled
- ½ cup thyme leaves
- 1 dry white wine
- 1 cup stock
You'll Need
- Multix Freezer Bags
- Multix Alfoil
- Multix Bake
Method
- Put one large Multix Freezer bag inside the other for extra strength and pour in the wine, thyme leaves and half of the garlic cloves.
- Place the lamb (kept whole) inside the bags, seal well and massage the wine, garlic and thyme into the lamb. Put in the refrigerator to marinate for 2-3 hours, turning occasionally, or overnight.
- Preheat the oven to 160 degrees.
- Scatter a third of the onions into the bottom of a large, deep oven-proof dish. Lay the potatoes over so that they are slightly overlapping and completely covering the onions. Scatter more of the onions over the potato layer and continue this process until all of the onions and potatoes have been used.
- Take the lamb out of the fridge and empty the marinade over the potatoes and onions. Pat the lamb dry with paper towel and make small incisions all over (the skin side) and push the remaining garlic into the holes. Sit the lamb skin side up on top of the potatoes and onions and pour the stock around the lamb onto the potatoes. Cover the dish with a sheet of baking paper then cover tightly with a sheet of Alfoil. Bake in the oven for 1.5 hours, then remove the baking paper and Alfoil and return to the oven for a further 30 minutes or until the lamb falls apart and the potatoes will be crispy on top but soft underneath.
- Serve chunks of lamb with the layered potatoes and steamed greens.