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Lamb with thyme-roasted potatoes

Lamb with thyme-roasted potatoes

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(9 ratings)

Prep: 30 mins Cook: 2 hrs Plus resting

Easy

Serves 6
Sunday lunch doesn't have to be stressful - just pop a leg of lamb and herby sliced potatoes into one big dish

Nutrition and extra info

Nutrition per serving

  • kcalories654
  • fat37g
  • saturates17g
  • carbs30g
  • sugars1g
  • fibre3g
  • protein53g
  • salt0.45g
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Ingredients

  • 1 leg of lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 10 garlic cloves, halved
  • 3 tbsp vegetable oil
  • small bunch thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 100ml lamb, chicken or vegetable stock
  • 50g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 10 medium potatoes, cut into 1cm slices

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

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Method

  1. Heat oven to 190C/170C fan/gas 5. Pierce the lamb all over with a sharp knife and push garlic halves into the holes. Rub the oil all over the lamb and season well. Scatter half the thyme on top, than place the lamb on a wire rack over a roasting tray. Roast for 30 mins.

  2. Meanwhile, in a small pan, bring the stock and butter just to the boil. Carefully lift out the lamb and wire rack. Tip the potatoes into the tray and pour over the buttery stock. Season and sprinkle on the remaining thyme. Mix everything well, shaking the tray until the potatoes are in an even layer. Place the rack and lamb back on top and cook for 1 hr.

  3. After 1 hr, increase oven temp to 220C/200C fan/gas 8 and remove the lamb. Cover loosely and transfer to a warm place to rest for 30 mins before carving. Continue cooking the potatoes while the lamb rests until they are golden and starting to crisp. Return the lamb to the top of the potatoes, pour over any resting juices and carve over the potatoes so all the juices fall onto them.

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Comments (2)

dancingsnr's picture
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We had this for a Sunday Lunch. The lamb was so tender and tasty. Added carrots to the roasting tin with the potatoes.
Didn't need a gravy as the lamb juices and the chicken stock was enough.
Have been requested to cook this again very soon!

clarebrace's picture
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We had this for our Christmas Dinner this year (I am an 'anything but turkey' person!). I did have to cut the potatoes into chunks because our roasting rack isn't very deep so I couldn't use it. I also used a lidded roasting tin so the lamb made it's own juices (saved me using extra stock etc).

I have to say it was extremely nice, although next time I will cook the lamb for a bit longer (it was a little too pink for our liking and needed a quick blast in the microwave at the end). The lamb was lovely and tender and also extremely nice cold

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