Roast lamb and boulangere potatoes
A really easy and incredibly tasty herby roast lamb that sits comfortably on top on the potatoes which soak up all the amazing juices!!
Serve with your favourite veggies I love carrots with honey and thyme roasted for 40 mins towards the end of cooking.
Roast lamb and boulangere potatoes
A really easy and incredibly tasty herby roast lamb that sits comfortably on top on the potatoes which soak up all the amazing juices!!
Serve with your favourite veggies I love carrots with honey and thyme roasted for 40 mins towards the end of cooking.
Cooking Instructions
- 1
Heat the oven to 170 degrees fan. Let the lamb get up to room temperature. With a small sharp knife pierce the lamb leg with deep small holes and push in the garlic and Rosemary sprigs.
- 2
Rub olive oil all over and season.
- 3
In a large casserole dish rub the butter all over. This stops the potatoes from sticking.
- 4
Slice the potatoes and place around in layers around the dish.
- 5
Round and round layers with onion too.
- 6
Pour on the stock, place the lamb leg on top.
- 7
Cover with foil. Mid way check how the lamb is cooking and lift off the foil so the stock simmers down and the potatoes get crispy on the top. If the potatoes aren’t quite cooked lift out the lamb wrap with foil to rest (this is important) and put the potatoes in for another 10 minutes to crisp further!
- 8
Serve ! Happy Easter !
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