Epaule d'agneau Boulangère
Epaule d'agneau Boulangère
Serves: 4 - 6
Preparation: 30 minutes
Cooking Time: 1 hour 15/30 minutes
Category: Lamb / Flexitarian
Plan: Best to prepare same day
Difficulty: Easy
Course: Main
Cuisine: French
This is something my Mother cooked for our family over many years and continues to be a great favourite for my family as well. We always make this using a Shoulder of Lamb and is such an easy way to serve Roast Lamb almost as a one pot dish!
If you cook this dish using neck of lamb, the meat cooks much more quickly and the vegetables should be prepared separately. In this version, you can add a little tomato purée to the sauce.
Another idea is to serve this dish, but instead of using Lamb - choose a white meaty fish such as John Dory, Brill, Hake, Haddock or Halibut - take a look at Haddock Boulangère
Utensils
Ingredients
To Serve:
Red Currant Jelly
Method