Lamb with thyme-roasted potatoes
Sunday lunch doesn't have to be stressful - just pop a leg of lamb and herby sliced potatoes into one big dish
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 30 mins
Cook 2 hrs
plus resting
- 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.
- 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.
- 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.
PER SERVING
654 kcalories, protein 53g, carbohydrate 30g, fat 37 g, saturated fat 17g, fibre 3g, sugar 1g, salt 0.45 g
Recipe from Good Food magazine, January 2011.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1022643/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 1 leg of lamb
- 10 garlic cloves , halved
- 3 tbsp vegetable oil
- small bunch thyme
- 100ml lamb, chicken or vegetable stock
- 50g butter
- 10 medium potatoes , cut into 1cm slices
Buy ingredients
Search Good Food
Spiced roasted apples & blackberries
This guilt-free pudding tastes wonderful served with low-fat fromage frais, mixed with a little honey
12
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 30 mins
Cook 2 hrs
plus restingIngredients
- 1 leg of lamb
- 10 garlic cloves , halved
- 3 tbsp vegetable oil
- small bunch thyme
- 100ml lamb, chicken or vegetable stock
- 50g butter
- 10 medium potatoes , cut into 1cm slices
PER SERVING
654 kcalories, protein 53g, carbohydrate 30g, fat 37 g, saturated fat 17g, fibre 3g, sugar 1g, salt 0.45 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
02 January 2011
Clarebrace rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
25 January 2011
Dancingsnr rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
20 March 2011
klsd rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
06 January 2013
skimby rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.