Roast lamb with boulangere potatoes

Mobile version Print

By: Ainsley Harriott From: Market Kitchen

On TV Tonight

  • 20:00 - Jamie at Home Christmas Special - Jamie At Home Christmas Special
  • 21:00 - Nigella's Christmas Kitchen - Nigella's Christmas Kitchen, 1
  • 21:30 - Nigella's Christmas Kitchen - Nigella's Christmas Kitchen, 2

This recipe is classed as easy

Rating 3.38 / 5 (16 votes)

Prep time:
20 min
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

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.

Ingredients

  • 2 tbsp olive oil
  • 3 onions, thinly sliced
  • 1.5 kg potatoes, peeled and thinly sliced
  • 300 ml hot chicken stock
  • 1 X 1.75 kg leg of lamb, (with bone)
  • 2 cloves garlic, thinly sliced

Tips and suggestions

to calculate the cooking time for your leg of lamb, cook for 15 minutes at 220C/gas 7 then reduce the temperature to 180C/gas 6 and roast for a further 15 minutes per 450g for medium-rare or 20 minutes for well done, plus an extra 15 minutes. Always allow the meat to rest out of the oven for at least 15 minutes before carving, this will allow the meat to ‘relax’ and the juices to settle, resulting in a tender joint.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment

 

Tested this recipe on my wife and myself today and it is sensational. Served it with tender stem broccoli which worked really well. Will definitely make this again and serve it for friends and family. Highly recommended for all lamb enthusiasts.

Regards
Arek Szwarc

ArekS53678 ArekS53678  Posted 28 Dec 2010 5:55 PM
 

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