Garlic & herb roast lamb on boulangère potatoes

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Results 1-20

• kristina

  20 March 2011

  kristina commented on this recipe

  really? a 2kg leg of lamb at 190 for just 1 hr 45? doesn't seem long enough. Also putting both in the oven at the same time, at what heights in the oven? More info is needed!

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• Eccy

  20 March 2011

  Eccy commented on this recipe

  Yes, it does seem a rather short cooking time to me even for lamb. I re-read the recipe thinking that perhaps I had misread it but no. Can we have a little more info please because I particularly enjoy lamb.

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• wendy

  23 April 2011

  wendy commented on this recipe

  tried this recipe after I seen Ainsley Harriot do it on the Alan titchmarsh show , its great timings are correct but if doubt do a little more remember lamb should be pinky

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• Lily

  24 April 2011

  Lily commented on this recipe

  I cooked this today for Easter Sunday dinner here in New Zealand. All I can say is WOW this was the perfect recipe for Lamb and as an Irish girl the potatos were sublime, the lamb was melt in your mouth. I served it with carrots glazed with thyme, cabbage and broccoli. Thanks Sara for a fab, easy recipe with guaranteed results!!

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• Lily

  24 April 2011

  Lily rated this recipe

  

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• Lily

  24 April 2011

  Lily commented on this recipe

  I made the gravy with the lamb juices, beef stock, red wine and cornflour.

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• Lyndzee955

  24 April 2011

  Lyndzee955 rated and commented on this recipe

  

  did this for easter lunch, potatos were fab, lamb done a little bit too long for me, but perfect for mum. thumbs up!

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• Susie Sue

  25 April 2011

  Susie Sue commented on this recipe

  Also made for easter lunch, absolutely delicious the flavours permeated the lamb so well, and the potatoes were scrummy.

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• Michelle

  25 April 2011

  Michelle rated and commented on this recipe

  

  I cooked this for Easter Lunch and followed the timings, the lamb was gorgeous, the potatoes were great but did need extra cooking time after removing the lamb. All the guests enjoyed!

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• clareclare18

  01 May 2011

  clareclare18 commented on this recipe

  I made this on Easter Sunday. It was delicious. The potatoes make a fantastic alternative to roast or mash. I served with balsamic roasted carrots which was the perfect accompaniment. Even a family member who doesn't really like roast dinners loved it!

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• BEV

  15 May 2011

  BEV rated and commented on this recipe

  

  I cooked this for lunch today and it was delicious. The timings are just right. I'll definitely be making this again. Slicing the potatoes was a bit time consuming, but worth it.

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• Alexey007

  19 May 2011

  Alexey007 commented on this recipe

  Nice recipe! Might actually be a tasty and yummy dish. But it is important not to use teflon pans. Teflon contains a chemical called per-flouro-octanoid-acid also known as PFOA, which can cause cancer. If you over heat teflon coated pans, to 260 degrees Celsius, you get the risk of releasing that chemical...and this is a risk not worth taking. So although teflon coated pans are easier to use, they imply high risks on our health...so it is advised that they be used properly. The alternative to these pans is using copper pans, as they conduct heat quickly.

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• kebabthief

  19 September 2011

  kebabthief commented on this recipe

  Alexey007, you've posted the exact same comment on another Lamb recipe. While you may have a point, the only two comments you've ever made are about your teflon pan hatred. Neither of these recipes even use a pan. This goes in an oven dish and the other one goes on a barbecue. Brilliant!!

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• franny

  01 February 2012

  franny commented on this recipe

  Just a comment really re Wendy 23 April 2011..why does lamb have to be pink?

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• SavedRecipes

  09 April 2012

  SavedRecipes commented on this recipe

  Great dish for Easter Sunday and easy to do! Cooking times were fine for my (old, fan) oven. The additional stock from the potatoes I added to my gravy which was lovely. Calorific yes, but for an 'occasion', a treat!

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• zhagan

  10 April 2012

  zhagan rated and commented on this recipe

  

  Easy to make and tastes yummy. Will be making again

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• KSW

  02 January 2013

  KSW rated and commented on this recipe

  

  Made this last Easter Sunday, the family have requested it again this Easter!! It was delicious!!

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• Rowena

  03 February 2013

  Rowena rated and commented on this recipe

  

  Absolutely delicious! The perfect cooking time. The meat was lovely and pink and the potatoes were a nice change from the usual roast potatoes. Weve got lots leftover for sandwiches tomorrow as well. Will definatly cook again

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• Danjb

  09 March 2013

  Danjb rated and commented on this recipe

  

  Great lunch for special occassions

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• Albertine

  10 March 2013

  Albertine rated and commented on this recipe

  

  Excellent simple recipe. I normally think boulangere potatoes are a bit dull and usually we always have roast potatoes with something like this, but I felt like experimenting and I'm really glad I did. Had to fiddle about with the cooking times since my lamb was smaller than this, but it was all very good-tempered and nothing came to any harm. Lovely, lovely flavours and melting potatoes.

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Ingredients

• 2kg leg of lamb
• 4 garlic cloves , sliced
• few rosemary sprigs
• few thyme sprigs
• 2kg large potatoes , such as King Edwards
• 2 onions , thinly sliced
• 600ml chicken stock
• 50g butter

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 30 mins

Cook 1 hr 45 mins

Ingredients

• 2kg leg of lamb
• 4 garlic cloves , sliced
• few rosemary sprigs
• few thyme sprigs
• 2kg large potatoes , such as King Edwards
• 2 onions , thinly sliced
• 600ml chicken stock
• 50g butter

PER SERVING

537 kcalories, protein 44g, carbohydrate 40g, fat 24 g, saturated fat 12g, fibre 4g, sugar 3g, salt 0.51 g

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