Boulangere potatoes were traditionally given to French bakers to slow-cook in the bread oven. Let's see how Matthew's lamb fillet with roast tatties impresses his Come Dine With Me Manchester guests
Serves 6 Ingredients
1. To make the potatoes Boulangere, preheat the oven to 180ºC/gas mark 4. Thinly slice the potatoes and place in a large bowl of cold water. Leave for 20 minutes then drain and pat dry with a clean tea towel to remove the excess moisture. 2. Butter a shallow ovenproof dish. Arrange a layer of potatoes in the base and top with a few slices of onion. Season with salt and pepper. Continue the layers until all the potatoes and onions are used. Press down firmly. 3. Pour the hot stock over and dot with the butter. Cook for 1 hour, then reduce the heat to 160ºC/gas mark 3 and continue to bake for a further 40 minutes or until the potatoes are soft and most of the stock absorbed. 4. To prepare the lamb, mix the lemon rind, sea salt, pepper, garlic and 1 tbsp of the olive oil in a large bowl. Add the lamb and turn to coat in the marinade. Cover with cling film and leave to marinate in the fridge for at least an hour. 5. Fifteen minutes before the potatoes are ready, start cooking the lamb. Heat the remaining olive oil in large pan. Add the lamb and cook over a high heat until well browned on both sides. Reduce the heat and cook for a further 10 minutes until pink, turning occasionally with tongs or a large fork. Remove from the pan and rest for 5 minutes. 6. Spoon the potatoes onto six warmed plates, slice the lamb thickly and place on top of the potatoes. Serve. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
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