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cooked slow roast lamb on boulangère potatoes

Method

slow roast lamb on boulangère potatoes recipe ingredients
  1. Preheat the oven to 160°C or 140°C fan assisted (gas 3).
  2. Place the lamb fat side up. Use a knife to pierce the lamb all over, then put a little sprig of rosemary into each hole.
  3. In a large bowl mix together the potatoes, onions, garlic and thyme leaves together, then season with sea salt and pepper.
  4. Layer the potatoes and onions in a roasting tray with the final layer being potatoes and reserve the stock, then place the lamb on top, skin-side up.
  5. Pour over the stock then a drizzle of olive oil and sprinkle some sea salt over. Place in the oven and roast the lamb covered for 4 hours, frequently basting with the stock until the lamb is tender.
  6. Increase the oven temperature to 200°C or 180°C fan assisted (gas 6) and roast uncovered for the final 30 minutes until golden brown, basting a couple more times.
  7. Remove the tray from the oven, cover it with foil and leave the lamb to rest for 20 minutes before serving.
cooking lamb and potatoes

to serve

  • Serve with tender green beans tossed with butter and redcurrant jelly.
cooked slow roast lamb on boulangère potatoes