Patricia Brown’s kitchen was the heart of the family business. This roast lamb recipe is inspired by her love of cooking and family. Pair it with the newly released 2oo9 Patricia Cabernet Sauvignon.
Tip: This recipe is all about timing. You can make the boulangère the day before and then simply reheat. If you do this, speed up the cooking of the boulangère and cook at 180ºC. For fan-forced electric ovens reduce the temperature by 10–20°C.
1 teaspoon cumin seeds
1 teaspoon coriander seeds
4 garlic cloves
1 teaspoon salt
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon dried ginger
1 teaspoon chilli flakes
1 shoulder of lamb, about 1.5 kg
2 onions, peeled and sliced
1 kg désirée potatoes, peeled and sliced
500 ml chicken stock
100 g butter
300 g brussels sprouts, trimmed and cut in half
200 g bacon, cut into piece
30 g butter
For the lamb shoulder, preheat the oven to 140ºC. In a frying pan, toast the cumin and coriander seeds over a medium heat for a couple of minutes, or until fragrant. Cool, then grind to a powder. Alternatively, use dried spices.
In a mortar and pestle, crush the garlic and salt until you have a paste. Then add the cumin, coriander, sugar, oregano, ginger and chilli. Mix well to form the marinade.
Rub the marinade over the lamb shoulder and then place in the oven to cook for 3–4 hours, or until the shoulder is tender and starting to fall apart. If it starts to go too dark on top, cover with foil.
Make the boulangère. In a saucepan, sauté the onions until they turn soft with a touch of colour. Slice the potatoes thinly on a mandolin, or as thin as you can cut with a knife. In a mixing bowl, combine the potatoes and onions. Season well.
Layer the potato mixture into an ovenproof dish. Pour over the chicken stock and then dot with butter. Place baking paper over the top and cover with foil. Cook the boulangère in the oven with the lamb (at the same temperature) for up to 2 hours. Check after 1½ hours and, if the boulangère is cooked, remove from the oven until needed. If not, continue to cook.
Once the lamb is ready, remove it from the oven and cover with foil to keep it warm.
Increase the oven to 200ºC.
Prepare the brussels sprouts. In a saucepan of seasoned, boiling water, add the sprouts and cook for 5 minutes. Strain and set aside.
In a frying pan, sauté the bacon pieces over a medium–high heat and then add the sprouts, tossing them until they start to colour. Add the butter. Transfer to a baking dish and place in the oven for 10 minutes or until browned.
Remove the baking paper and foil from the boulangère. Place back in the oven, along with the sprouts, and cook for 10 minutes until lightly browned.
Once ready, remove the boulangère and sprouts from the oven and transfer into serving dishes.
Slice the lamb shoulder, place on a platter and serve.