Roast lamb recipe

James Martin’s Roast Lamb and Boulangere potatoes

Roast lamb and crispy potatoes make for the perfect festive dinner

By , 17 November 2016
James Martin’s Roast Lamb and Boulangere potatoes
  • Ready in: 135 mins
  • Serves: 8
  • Price: £1.77 per serving

Nutritional Info
Each 347 serving contains
  • Energy 1684KJ 403KCAL
    20%
  • Fat med
    15.3g
    22%
  • Saturates high
    6.6g
    33%
  • Sugars low
    1.4g
    2%
  • Salt low
    0.69g
    12%
of your reference intake.
Typical energy values per 100g: 1684kJ/403kcal.
Ingredients
  • 1 Butcher’s Selection Lamb Leg (Typically 2.1kg)
  • 1 small bunch of rosemary
  • 1 bulb of garlic, peeled
  • 1 kilo of King Edward potatoes
  • 250ml of beef stock
  • 1 Large Onion
Method
  • Preheat over to 200C/400F

  • Thinly slice the potatoes and onions.

  • Season and layer potatoes and onions in a deep, oven proof dish.

  • Cover with the beef stock.

  • Stud the lamb with rosemary and garlic.

  • Place the potato dish in the oven with the lamb on the rack above, allowing the juices of the lamb to drip onto the potatoes.

  • Cook for 1hr30mins.

  • Rest the lamb for 20mins and serve with potatoes.