Lamb Parmentier with Caramelized Onions & Rosemary

Name: Lamb Parmentier with Caramelized Onions & Rosemary
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6 portions
Cuisine: French
Ingredients: 1.5 kg Yukon Gold potatoes (peeled and quartered); 1/2 cup milk (warmed); 1/4 cup unsalted butter (melted); to taste salt; to taste black pepper (freshly ground); 1 kg ground lamb; 2 tbsp olive oil; 2 large onions (thinly sliced); 3 cloves garlic (minced); 2 tbsp tomato paste; 1 cup beef broth; 2 tsp fresh rosemary (finely chopped); to taste salt; to taste black pepper (freshly ground)

90 min 6 portions Medium

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Lamb Parmentier with Caramelized Onions & Rosemary

A comforting lamb parmentier topped with creamy mashed potatoes, caramelized onions, and fragrant rosemary.

Prep

20 min

Cook

70 min

Total

90 min

Servings

Difficulty

Medium

Lamb Parmentier is a delightful French dish that beautifully combines rich, savoury lamb with the smoothness of mashed potatoes. The addition of caramelized onions and rosemary elevates this classic comfort food, making it a perfect meal for any occasion. This recipe brings together the rustic charm of French countryside cooking with the sophisticated flavours of rosemary and caramelized onions. It's a dish that not only satisfies the appetite but also warms the soul, making it ideal for family gatherings or a cosy dinner at home.

Ingredients

Servings

Mashed Potatoes

Lamb Filling

Instructions

Prepare the mashed potatoes

Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and return to the pot. Mash with warm milk, melted butter, salt, and pepper until smooth.

Pro tip: Using a potato ricer will give you extra smooth mashed potatoes.

Caramelize the onions

Heat olive oil in a skillet over medium-low heat. Add onions and cook, stirring occasionally, until golden brown and caramelized, about 25 minutes. Remove from the skillet and set aside.

Pro tip: Add a pinch of sugar to speed up caramelization if needed.

Cook the lamb

In the same skillet, increase heat to medium and add ground lamb. Cook until browned, breaking it apart with a spoon, about 8-10 minutes. Drain excess fat if necessary.

Pro tip: Ensure the lamb is cooked to an internal temperature of 160°F (71°C).

Combine ingredients

Add garlic to the lamb and cook for 1 minute. Stir in tomato paste, beef broth, rosemary, and caramelized onions. Simmer for 5 minutes. Season with salt and pepper to taste.

Assemble the parmentier

Preheat the oven to 375°F (190°C). Spread the lamb mixture evenly in a greased 9x13 inch (23x33 cm) baking dish. Top with mashed potatoes, smoothing with a spatula.

Pro tip: Create peaks in the mashed potatoes with a fork for a crispy texture.

Bake

Bake in the preheated oven for 30 minutes, or until the top is golden brown. Let cool slightly before serving.

Pro tip: For an extra crispy top, broil on high for the last 3-5 minutes.

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Tips & Tricks

<ul><li>Use Yukon Gold potatoes for an extra creamy mash.</li><li>Caramelize onions slowly over low heat for maximum sweetness.</li><li>Fresh rosemary enhances the lamb's natural flavours.</li><li>Ensure lamb reaches an internal temperature of 160°F (71°C) for safety.</li></ul>

Serving Suggestions

Serve this Lamb Parmentier with a side of steamed green beans or a fresh garden salad for a complete meal. A glass of red wine, such as Cabernet Sauvignon, pairs beautifully with the richness of the lamb. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the crispy top layer of potatoes. This dish can also be prepared a day in advance and baked just before serving, making it a convenient option for entertaining.