Boulangere Potatoes With Lamb Rump

retnopinansih90    November 06, 2022    Recipes    Comment   

Hello everybody, it is Brad, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Boulangere potatoes with lamb rump. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Boulangere potatoes with lamb rump, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Boulangere potatoes with lamb rump delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Boulangere potatoes with lamb rump is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few components. You can cook Boulangere potatoes with lamb rump using 7 ingredients and 7 steps. Here is how you can achieve that.

A quick and easy alternative to dauphinoise (less calories too) and roast lamb.

Ingredients and spices that need to be Take to make Boulangere potatoes with lamb rump:

1. 800 gms lamb rump
2. 6 medium sized potatoes thinly sliced
3. 3 tbs olive oil
4. 3 tbs rosemary, thyme finely chopped
5. 2 cups stock (chicken stock cube is fine)
6. to taste salt and pepper
7. 4 cloves garlic crushed

Steps to make to make Boulangere potatoes with lamb rump

1. Peel, rinse and thinly slice the potatoes
2. In an oven proof dish add the olive oil then cover the base with thinly sliced potatoes and garlic.
3. Dip the rump of lamb into the chopped herbs on each side and place on top of the potatoes.
4. Add stock to almost cover potatoes.
5. Season well.
6. Cook in the oven on 160 degrees c for about 1 and a half hours. Check after a hour. Potatoes should be brown on top and lamb should be tender.
7. Serve with broccoli/green beans/cabbage.

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