Garlic & herb roast lamb on boulangère potatoes

Garlic & herb roast lamb on boulangère potatoes

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

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
quantumjo
23rd Oct, 2016
2.55
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
30th Aug, 2016
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
maria_n
19th Jun, 2015
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
24th Feb, 2014
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
23rd Feb, 2014
5.05
Really good, very easy and super tasty, a great alternative to doing a traditional Sunday roast.
ram0nab
2nd Apr, 2013
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
2nd Apr, 2013
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
31st Mar, 2013
5.05
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
30th Mar, 2013
Am making this tomorrow but couldn't get King Edward potatos - will Maris Piper work?
albertine
10th Mar, 2013
5.05
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.

Pages

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...
woolcos
11th Jan, 2016
3.8
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).