Roast Shoulder of Lamb with Anchovy Butter + Boulangère Potatoes

Discover the perfect matrimony of lamb and anchovies. This is a simple recipe which involves a bit of prep to start, then a long lazy cook in the oven during which you might forget about it, if it weren't for the incredible smell of roasting meat which inevitably lures you back to your kitchen to repeatedly check if the lamb is done.

This rich, buttery, savoury, umami-bomb of a roast is accompanied by boulangère potatoes, which are sliced potatoes slow cooked in broth. The spuds catch the precious meat juices from the lamb, developing a delicious brown crust on top which masks layers of soft, creamy, meaty potatoes underneath. Cooking the potatoes in bone broth will help you digest all that meaty, indulgent goodness.

Serves: 4–6

Prep Time: 20 minutes

Cook Time: 2–3 hours (slow roast)

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Ingredients

For the Lamb

• 1.5–2kg lamb shoulder or leg, bone-in

• 6–8 anchovy fillets, finely chopped

• 3 garlic cloves, minced

• 2 tbsp olive oil

• 1 tsp fresh rosemary, chopped

• 1 tsp fresh thyme leaves

• Salt & freshly ground black pepper

• 150ml white wine (optional, for deglazing)

For the Boulangère Potatoes

• 1kg potatoes, peeled and thinly sliced

• 2 onions, thinly sliced

• 300ml bone broth (beef, lamb, or chicken)

• 50g butter, diced

• Salt & freshly ground black pepper

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Instructions

1. Prepare the Lamb

1. Preheat your oven to 150°C / 130°C fan / 300°F.

2. Pat the lamb dry with kitchen paper.

3. In a small bowl, mix the anchovies, garlic, olive oil, rosemary, thyme, salt, and pepper.

4. Rub this mixture all over the lamb, working it into any crevices.

5. Place the lamb on a roasting tray or in a deep ovenproof dish.

2. Assemble the Boulangère Potatoes

1. Butter a separate roasting dish or tray.

2. Layer the sliced onions and potatoes, seasoning each layer lightly with salt and pepper.

3. Scatter the butter cubes evenly over the top.

4. Pour the bone broth over the potatoes—just enough to cover the bottom of the dish and moisten the slices.

3. Roast the Lamb & Potatoes

1. Place the lamb in the oven and roast low and slow for 2–3 hours, until tender and the meat pulls away from the bone.

2. After the first hour, slide the boulangère potatoes into the oven. The lamb’s roasting juices will mingle with the broth, infusing the potatoes with meaty flavour.

3. Check the potatoes occasionally; if the top is browning too quickly, cover loosely with foil.

4. Finish & Serve

1. Once the lamb is cooked, remove from the oven and cover with foil to rest for 15 minutes.

2. Give the boulangère potatoes a gentle stir and spoon some of the lamb’s cooking juices over the top.

3. Carve the lamb and serve alongside a generous portion of the golden, layered potatoes.

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Chef’s Tip

• For an extra punch of umami, drizzle a few drops of the lamb’s cooking juices over the boulangère potatoes just before serving.

• Leftovers make incredible sandwiches or a hearty shepherd’s pie the next day!