Garlic & herb roast lamb on boulangère potatoes

Garlic & herb roast lamb on boulangère potatoes

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(26 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 1 year old; between 1 and 2 years old you will find it sold as…

  • 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 a dairy product made from separating whole milk or cream into fat and…


  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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Samantha Ali's picture
Samantha Ali
31st Mar, 2020
I used lamb shoulder chops for this dish, so I reduced my roasting time to about 33 minutes. Did not have stock so I used water. Came out a bit bland as a result. I kept the two dishes separate. Had the lamb with a mint sauce I bought. While I liked the meal overall, I got a headache and diarrea after, so not sure if I'll make again.
23rd Oct, 2016
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.
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
M_Ni's picture
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!
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 :)
23rd Feb, 2014
Really good, very easy and super tasty, a great alternative to doing a traditional Sunday roast.
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.
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.
31st Mar, 2013
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.
30th Mar, 2013
Am making this tomorrow but couldn't get King Edward potatos - will Maris Piper work?


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11th Jan, 2016
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).
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