Garlic & herb roast lamb on boulangère potatoes

Garlic & herb roast lamb on boulangère potatoes

  • 1
  • 2
  • 3
  • 4
  • 5
(22 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
9th Mar, 2013
Great lunch for special occassions
Rowena Wilkes's picture
Rowena Wilkes
3rd Feb, 2013
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
2nd Jan, 2013
Made this last Easter Sunday, the family have requested it again this Easter!! It was delicious!!
10th Apr, 2012
Easy to make and tastes yummy. Will be making again
9th Apr, 2012
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!
1st Feb, 2012
Just a comment really re Wendy 23 April 2011..why does lamb have to be pink?
19th Sep, 2011
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!!
19th May, 2011
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.
15th May, 2011
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.
1st May, 2011
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!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.