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

Easy

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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Ingredients

  • 2kg leg of lamb
    Lamb

    Lamb

    laam

    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

    Rosemary

    rose-mar-ee

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

  • few thyme sprigs

    Thyme

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

  • 2kg large potato, such as King Edwards
    Potato

    Potato

    po-tate-oh

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

  • 2 onions, thinly sliced
    Onion

    Onion

    un-yun

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

  • 600ml chicken stock
  • 50g butter
    Butter

    Butter

    butt-err

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

Method

  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, questions and tips

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danjb369
9th Mar, 2013
5.05
Great lunch for special occassions
Rowena Wilkes's picture
Rowena Wilkes
3rd Feb, 2013
5.05
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
2nd Jan, 2013
5.05
Made this last Easter Sunday, the family have requested it again this Easter!! It was delicious!!
zhagan
10th Apr, 2012
4.05
Easy to make and tastes yummy. Will be making again
helenclare5
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!
franny48
1st Feb, 2012
Just a comment really re Wendy 23 April 2011..why does lamb have to be pink?
kebabthief
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!!
alexey007
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 health...so it is advised that they be used properly. The alternative to these pans is using copper pans, as they conduct heat quickly.
beverleyj
15th May, 2011
5.05
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
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!

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