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Introduction

The youngest winner of a Michelin Star, Tom Kitchin has worked alongside such chefs as Pierre Koffmann and Alain Ducasse, and is well known for his combining of French cuisine with fresh seasonal Scottish ingredients.

Method

  1. Preheat oven to 160°C/ 325°F/ Gas 2.
  2. Heat a heavy bottomed pan, add some oil and add the sliced onions, fennel as well as the garlic, thyme, fennel seeds and sweat for 3-4 minutes.
  3. Meanwhile, boil the stock and grease a small ovenproof dish with butter.
  4. Slice the potatoes thinly on a mandolin and start to layer up the dish with alternating layers of potato and the onion mix, seasoning in between.
  5. For the final layer, place the potatoes nicely, cover with the hot, seasoned stock.
  6. Add a couple of knobs of butter, cover and bake for 1 hour then remove the foil and cook for another 30 minutes until cooked and crisp.
  7. Turn the oven up to 200°C/ 400°F/ Gas 6.
  8. Meanwhile, in a cocotte, colour off the lamb all over before removing it.
  9. Add the hay and maybe a little more oil until the hay starts to smoke, then place the lamb on top and cover with a lid.
  10. Bake in the oven for 12-15 minutes until pink.

To serve

Remove the lamb from the hay, rest for 5-10 minutes then carve and serve with the potato boulangere.