Recipe: Perfect Roast lamb and boulangere potatoes

Roast lamb and boulangere potatoes. The lamb is cooked over the potatoes so that the juices from the lamb drip onto the potatoes as it cooks adding additional flavour to the potatoes. I love roast lamb and boulangere potatoes. In fact I nearly made something very similar for the blog, but ran out of time!

Give it a fancy French name and your Sunday lunch will taste even better. Rub the meat with the softened butter and place it in a roasting tin. Slow roast lamb with boulangère potatoes. You can cook Roast lamb and boulangere potatoes using 10 ingredients and 8 steps. Here is how you cook it.

Ingredients of Roast lamb and boulangere potatoes

1. You need 1 kg of half a leg of lamb.
2. Prepare 4 of garlic cloves, sliced.
3. You need sprigs of few rosemary.
4. Prepare sprigs of few thyme.
5. Prepare 5 of large baking potatoes sliced.
6. You need 2 of onions, thinly sliced on onion granules 3 tbsp (I used).
7. You need 500 ml of chicken stock.
8. Prepare 50 g of butter.
9. It's 3 tbsp of olive oil.
10. It's of Salt and pepper.

Roughly layer the potatoes and onions in a roasting tray and put the lamb on top, skin-side up. Use a knife to pierce the lamb all over, then put a clove of garlic into each hole. Cooking succulent lamb and herby potatoes together means the potatoes absorb all the lovely juices, from BBC Good Food. Layer the potatoes, onions and thyme leaves in a large roasting tin large enough to fit the leg of lamb.

Roast lamb and boulangere potatoes instructions

1. Heat the oven to 170 degrees fan. Let the lamb get up to room temperature. With a small sharp knife pierce the lamb leg with deep small holes and push in the garlic and Rosemary sprigs..
2. Rub olive oil all over and season..
3. In a large casserole dish rub the butter all over. This stops the potatoes from sticking..
4. Slice the potatoes and place around in layers around the dish..
5. Round and round layers with onion too..
6. Pour on the stock, place the lamb leg on top..
7. Cover with foil. Mid way check how the lamb is cooking and lift off the foil so the stock simmers down and the potatoes get crispy on the top. If the potatoes aren’t quite cooked lift out the lamb wrap with foil to rest (this is important) and put the potatoes in for another 10 minutes to crisp further!.
8. Serve ! Happy Easter !.

Try our recipe for delicious lamb roasted with boulangère potatoes - ideal for a Sunday roast for two, or easily adapted to suit any number of guests. Smooth the surface of the potatoes and press down evenly with the flat of your hand. Add enough boiling water to almost cover the. Roast lamb and crispy potatoes make for the perfect festive dinner. Slow roasted lamb with boulangère potatoes.