Garlic & Herb Roast Lamb on Boulangère Potatoes
A unique and delicious dish combining the incredible taste of a succulent lamb and herby, creamy potatoes.
Ingredients
- 2kg Leg of Lamb
- 4 Garlic Cloves (sliced)
- A Handful of Rosemary Springs
- A Handful of Thyme Springs
- 2kg of Large Potatoes
- 600ml Chicken Stock
- 50g Butter
- Heat oven to 190C/170C fan/gas 5.
- Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife.
- Stuff each pocket with a slice of garlic and a few leaves of rosemary, or scatter with thyme.
- Put in a roasting tin, season well with salt and freshly ground black pepper, then cover with foil.
- Peel and thinly slice the potatoes, rinse under the cold tap and pile into a large ovenproof dish or roasting tin.
- Toss with the onions, remaining slices of garlic and a good scattering of herbs.
- Heat the stock and butter together, then pour over the potatoes. Cover the dish with foil and bake in the oven with the lamb for 1 hr.
- Uncover, put the lamb on top of the potatoes and roast uncovered for 45 mins more.
- Allow the lamb to rest before carving, for about 15 mins. Leave the potatoes in the oven (covered, if starting to brown too much) until ready to serve.