Roast lamb and boulangere potatoes
- 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
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.