How to Cook Lamb Leg Roast, Boulangere potatoes

  • Prep time
  • Cook time
  • Difficulty medium
  • Serves 4
roasted leg of lamb

Ingredients

  • LEG JOINT
  • 1 x 1kg lamb leg joint
  • 10ml x olive oil
  • 3 x sprigs thyme
  • 2 sprigs of rosemary
  • 2 x onions large dice
  • 2 x sticks celery diced (optional)
  • 6 x cloves of garlic peeled
  • BOULANGERE POTATOES
  • 600g potatoes peeled & thinly sliced rounds
  • 2 x large brown onions peeled & finely sliced
  • 250ml lamb or light chicken stock
  • 50g unsalted butter
  • A few thyme leaves (leaves only)
  • Sea salt to taste
  • Freshly cracked black pepper to taste

Roast Lamb Leg Method

  1. Preheat your oven to 200ºc fan assisted or 215ºc for ovens without a fan
  2. Season the joint just prior to roasting
  3. Massage a little light olive oil into the meat, then season with good quality fine sea salt
  4. Place in the centre of a roasting tin with the herbs, diced vegetables & garlic
  5. Roast for approximately 40 to 45 minutes, reaching a core temperature of 56ºc for medium rare
  6. Remove from the oven and put onto a clean tray. Keep warm by covering with a sheet of tin foil and rest for a minimum of 15 minutes before carving

Boulangere Potatoes method

  1. Wash the potatoes in cold running water for 2 to 3 minutes then drain & pat dry
  2. Soften the onions in 20g butter until translucent for around 10 minutes over a gentle heat
  3. Layer the potatoes, onion & thyme in layers into a deep casserole, finishing with a layer of potatoes
  4. Dice the remaining butter & scatter over the potatoes then pour over the stock
  5. Place in the centre of the preheated oven 200ºc fan assisted or 215ºc for ovens without a fan
  6. Cook for approximately 1 hour, pressing the potatoes down with a spatula every 15 minutes or so
  7. Add a little extra stock if required
  8. The potatoes should absorb most of the juices leaving a moist potato style cake with a golden crust & moist centre