How to Cook Lamb Leg Roast, Boulangere potatoes

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