Tom Kerridge's Slow-Roasted Lamb Shoulder with Pommes Boulangères

Recently I made slow-roasted lamb shoulder with pommes boulangères for the second time. This dish, courtesy of Tom Kerridge's Proper Pub Food TV show, is extremely easy to prepare and really delivers amazing lamb flavor. Mr. Kerridge is the owner chef of the world's only pub to be awarded two Michelin stars and, as he says, he is all about simplicity and great ingredients.

Slow-roasted leg of lamb with pommes boulangères and green beans

While Mr. Kerridge advises you to leave this alone for the full five hours (or so) of cooking time, I removed a fair amount of liquid every so often starting after three hours so that the potatoes would crisp better. So a bit less simple than written but not much. And a pretty spectacular result.

I preceded the lamb with a radish, mushroom and arugula salad with pumpkin seed oil vinaigrette, sprouts, pumpkin seeds and parmesan shavings, inspired by Grüner in Portland.

Radish, mushroom and arugula salad with pumpkin seed vinaigrette

 We finished with a rosemary polenta olive oil cake, served with Cowgirl Creamery crème fraîche and rosemary syrup, a dessert designed to take advantage of the shipment of amazingly fragrant rosemary delivered by our friend S from Galveston.

If you like lamb, try this recipe.

Bobby Jay