Roast lamb recipe

Roast lamb and boulangere potatoes

Roast lamb and crispy potatoes make for the perfect festive dinner

By , 17 November 2016

(83 votes)

Roast lamb and boulangere potatoes
  • 2 Hours 15 Mins

  • Serves: 8

Nutritional Info
Each 347g serving contains
  • Energy

    1686KJ

    403KCAL

    20%
  • Fat

    15.3g

    med

    22%
  • Saturates

    6.6g

    high

    33%
  • Sugars

    1.4g

    low

    2%
  • Salt

    0.69g

    low

    12%
of your reference intake.
Typical energy values per 100g: 486kJ/116kcal.
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.