Roast lamb with boulangere potatoes

By: Ainsley Harriott From: Market Kitchen

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This recipe is classed as easy

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Prep time:
20 mins
Cook time:
2 hrs
Serves:
4-6

The secret to these sensational potatoes is the meat juices that baste them during cooking, resulting in a superbly flavoursome yet hassle-free roast dinner

Ingredients

  • 2 tbsp Olive oil
  • 3 Onions, thinly sliced
  • 1.5kg Potatoes, peeled and thinly sliced
  • 300ml hot chicken stock
  • 1 X 1.75kg leg of Lamb, (with bone)
  • 2 cloves Garlic, thinly sliced
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Method

1. Preheat the oven to 220C/gas 7.

2. Heat the olive oil in a frying pan over a medium heat and fry the onions for 5 minutes or until softened but not coloured. Season with salt and freshly ground black pepper.

3. In a roasting tin large enough to accommodate the leg of lamb, layer the potatoes and onions, seasoning each layer with salt and freshly ground black pepper. Finish with a layer of potatoes, neatly overlapping the slices.

4. Pour over the hot stock and set aside.

5. Using a small, sharp knife, make small, deep incisions all over the surface of the lamb. Insert a slice of garlic into each incision and season generously with salt and freshly ground black pepper.

6. Place a rack over the potatoes and onions and sit the lamb on top. Roast in the oven for 15 minutes, then reduce the temperature to 180C/gas 6 and roast for about 1 hour 15 minutes for medium-rare or 1 hour 35 minutes for well done.

7. Remove the potatoes and lamb from the oven and set aside to rest for 15 minutes. Carve the lamb and serve on warm serving plates with the boulangere potatoes alongside.

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Latest Comment

Really lovely recipe. I added a bit of fresh thyme to the onions which added a nice flavour. Worked well with a butterflied leg of lamb. Will definietly do this recipe again.

fatemah fatemah Posted 03 Jul 2009 3:26 PM
 

Very Good Dish - Tastes Lovely!

Anonymous Anonymous Posted 28 Jun 2009 12:32 PM