
Lamb shoulder with carrot turmeric sauce and boulangere potatoes
Updated: Feb 22, 2019
I made this dinner using some leftover cooked lamb shoulder. (organic pastured of course!!), and making use of my huge stash of beef bone broth for healing the gut.
Served with boulangere potatoes and two types of asparagus and a drizzle of herby oil and balsamic vinegar, this made a tasty dish.

Ingredients for the boulangere potatoes
4 potatoes
A few sprigs of thyme
Nutmeg
Salt
Pepper
1.5 cups of stock (home made beef or chicken)
Butter for greasing
Directions for boulangere potatoes
Preheat the oven to 190ºC
Butter a dish, and arrange a layer of sliced potatoes over the bottom
Sprinkle the potato layer with salt, pepper, and thyme
Repeat the layers, seasoning each layer as you go
Pour the stock over the top of the potatoes
Season the top layer and put dots of butter on top
Bake for 1 hour until the potatoes are cooked through
Ingredients for the carrot and turmeric sauce
2 cups beef stock
1/2 teaspoon turmeric
1 star anise
1 tablespoon apple cider vinegar
1 stick of celery
2 carrots
1 onion
2 tablespoons butter
1 tablespoon olive oil
a few sprigs of thyme
salt and pepper
Directions for the carrot and turmeric sauce
Finely chop the onion and celery
Gently sauté the onion and celery in olive oil
Grate the carrots into the pan
Add the star anise, thyme, and turmeric
Add two cups of homemade beef stock
Simmer for 5 - 10 mins
Add the butter and apple cider vinegar, and cook for another couple of minutes
Remove the star anise
Use a handheld blender to turn the mixture into a pureed sauce
Taste and adjust the seasoning
Ingredients for the drizzle sauce
a small packet of parsley (25g or 30g)
a handful of mint leaves
3 - 4 tablespoons extra virgin olive oil
Juice of one lemon
1 teaspoon of umeboshi vinegar
Sprinkle of black pepper
Directions for the drizzle sauce
Finely chop the mint and parsley
Mix the herbs in with the olive oil, lemon juice, and umeboshi vinegar. The umenoshi vinegar gives quite a salty taste. If you don't have any then you can use additional salt instead
Taste the sauce and adjust seasoning according to taste
I served this together with Lamb shoulder left over from a roast. The mint in the sauce works well with lamb. However you could serve it with any meat of your choice if you don't like lamb. I also served it with two types of asparagus, but again, this could be with any vegetable of your choice! I also served it with a drizzle of good quality balsamic vinegar.