Garlic & herb roast lamb on boulangère potatoes

Garlic & herb roast lamb on boulangère potatoes

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(20 ratings)

Prep: 30 mins Cook: 1 hr, 45 mins


Serves 8
Cooking succulent lamb and herby potatoes together means the potatoes absorb all the lovely juices

Nutrition and extra info

Nutrition: per serving

  • kcal537
  • fat24g
  • saturates12g
  • carbs40g
  • sugars3g
  • fibre4g
  • protein44g
  • salt0.51g
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  • 2kg leg of lamb



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

  • 4 garlic cloves, sliced
  • few rosemary sprigs



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • few thyme sprigs


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

  • 2kg large potato, such as King Edwards



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

  • 2 onions, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 600ml chicken stock
  • 50g butter



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


  1. Heat oven to 190C/170C fan/gas 5. Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic and a few leaves of rosemary, or scatter with thyme. Put in a roasting tin, season well with salt and freshly ground black pepper, then cover with foil.

  2. Peel and thinly slice the potatoes, rinse under the cold tap and pile into a large ovenproof dish or roasting tin. Toss with the onions, remaining slices of garlic and a good scattering of herbs.

  3. Heat the stock and butter together, then pour over the potatoes. Cover the dish with foil and bake in the oven with the lamb for 1 hr. Uncover, put the lamb on top of the potatoes and roast uncovered for 45 mins more. Allow the lamb to rest before carving, for about 15 mins. Leave the potatoes in the oven (covered, if starting to brown too much) until ready to serve.

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Comments (28)

quantumjo's picture

I made this with lamb shoulder and put it in the slow cooker on low all day. Lamb turned out beautiful but not that impressed with potatoes. Next time think I'll try it without the stock or with half (or less) the amount of stock as with it being in slow cooker none of this evaporates.

Will definitely cook again.

misterbertie's picture

Cooked this for a dinner party and served it with 'Baked Carrot and Sweet Potato Mash'. Went down a storm, clean plates all round

maria_n's picture

Oh wow, this is fantastic! I made this a few days back and it turned out amazing!! I used a smaller lamb cut and fewer ingredients as I was cooking for 4 people, so my cooking time was reduced significantly. The meat turned out pink and juicy and the potatoes full of flavour! Used the juice from the roasting tray to make a gravy by adding flour and wine. Just an amazing roast!

missmain90's picture

Made this last night - it was my first time cooking a Sunday Roast and it turned out delicious!
My piece of lamb was smaller so I reduced the cooking times slightly. The meat was slightly pink - just how we like it.
The potatoes were so yummy.
It was all so easy.
I feel sorry for my colleagues today as it was v garlicy but I love garlic so dont mind :)
To make my gravy I used the juices from the meat roasting tray, some red wine, some stock and cornflour.
Not scared of Sunday Roasts anymore :)

funkasaurus's picture

Really good, very easy and super tasty, a great alternative to doing a traditional Sunday roast.

ram0nab's picture

Absolutely delish! Lamb was tender and pink in the middle, just right length of cooking time. I used thyme instead of rosemary and still very tasty. Potatoes v.yummy, taste special but easier than roasters. I would say slice them about 4mm thin. Tasty and easy too.

ram0nab's picture

Absolutely delish! Lamb was tender and pink in the middle, just right length of cooking time. I used thyme instead of rosemary and still very tasty. Potatoes v.yummy, taste special but easier than roasters. I would say slice them about 4mm thin.

sianmlea's picture

lovely, made this for Easter lunch, with the family and went down a treat cooking times were perfect, making the lamb medium to well done.

happyphantom's picture

Am making this tomorrow but couldn't get King Edward potatos - will Maris Piper work?

albertine's picture

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.

danjb369's picture

Great lunch for special occassions

Rowena Wilkes's picture

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

bosistow's picture

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

zhagan's picture

Easy to make and tastes yummy. Will be making again

helenclare5's picture

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!

franny48's picture

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

kebabthief's picture

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!!

alexey007's picture

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 it is advised that they be used properly.
The alternative to these pans is using copper pans, as they conduct heat quickly.

beverleyj's picture

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.

clareclare18's picture

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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Tips (1)

woolcos's picture

I was only making for 2 so did 1.5kg of potatoes (still expecting to eat this tomorrow) with 450ml stock and 20g butter (cut butter trying to make it less calorific for January) Will see if it works and let you know. Also had a 2.4kg lamb leg so added another 25 mins to the cooking time (2hrs 10 in total).