• Cath

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


  1. Preheat the oven to 190ºC

  2. Butter a dish, and arrange a layer of sliced potatoes over the bottom

  3. Sprinkle the potato layer with salt, pepper, and thyme

  4. Repeat the layers, seasoning each layer as you go

  5. Pour the stock over the top of the potatoes

  6. Season the top layer and put dots of butter on top

  7. 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


  1. Finely chop the onion and celery

  2. Gently sauté the onion and celery in olive oil

  3. Grate the carrots into the pan

  4. Add the star anise, thyme, and turmeric

  5. Add two cups of homemade beef stock

  6. Simmer for 5 - 10 mins

  7. Add the butter and apple cider vinegar, and cook for another couple of minutes

  8. Remove the star anise

  9. Use a handheld blender to turn the mixture into a pureed sauce

  10. 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


  1. Finely chop the mint and parsley

  2. 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

  3. 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.

©2018 by True Zest Kitchen.