Roast lamb and boulangère potatoes
Serves: 6
Preparation: 30 minutes
Cooking Time: 150 minutes
A lighter and healthier alternative to dauphinoise potatoes, this flavoursome side is ideal to enjoy alongside roast lamb.
Ingredients
- 1.8kg (4lb) The Co-operative potatoes, peeled and finely sliced
- 1 large onion, finely sliced
- 600ml (1pt) vegetable stock
- 75g (2.75oz) butter, softened, plus extra for greasing the tin
- 4 cloves garlic, crushed
- 15ml (1tbsp) dried rosemary
- 15ml (1tsp) dried thyme
- 1 x The Co-operative leg of lamb, weighing about 2.25kg
Method
- Preheat the oven to 180°C, 350°F, gas mark 4. Butter a large roasting tin, then layer the potatoes and onions, seasoning well. Pour over the stock and roast for 20 minutes.
- Meanwhile, mix together the butter with the garlic and dried herbs and season well. Make about 8 deep cuts in the lamb then, using a teaspoon, push some of the butter mixture into the cuts. Spread the rest of the butter over the lamb.
- Gently stir the potatoes, then place the lamb on a rack over the potatoes and roast for 2 hours - 2.5 hours. (For medium, allow 20 minutes per 0.5kg (1lb), plus 20 minutes; for well done allow 25 minutes per 0.5kg (1lb), plus 25 minutes.)Leave to rest for 10 minutes before carving.
- Serve the sliced lamb with the potatoes and a delicious selection of seasonal vegetables.
