- 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…
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.
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.
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.