Are you looking for a perfect, hassle-free lunch recipe? Here’s a great alternative to your usual Sunday roast – Roast Leg of Lamb and Boulangere Potatoes.
Hassle-Free Roast Leg of Lamb and Boulangere Potatoes
6 Anchovy fillets, drained
3 Sprigs of fresh rosemary
1 Large onion, sliced finely
6 Large garlic cloves, sliced finely
2 tablespoon Olive oil
2 oz Butter
4 1/2 lb Leg of lamb
2 1/2 lb Potatoes, peeled
3 1/2 fl oz Milk
7 fl oz Lamb stock
Salt and freshly ground black pepper
Extra sprigs of fresh rosemary, to garnish
Preheat the oven to 450°F/Gas Mark 8. Finely slice the potatoes – a mandolin is the best tool for this. Layer the potatoes with the onion in a large roasting tin, seasoning each layer with salt and pepper. Drizzle about 1 tablespoon of the olive oil over the potatoes and add the butter in small pieces. Pour in the lamb stock and milk. Set aside.
Make small incisions all over the lamb with the point of a small, sharp knife. into each incision insert a small piece of rosemary, a sliver of garlic and a piece of anchovy fillet.
Drizzle the leg of lamb and its flavorings with the rest of the olive oil and season well. Place the meat directly onto a shelf in the preheated oven. Position the roasting tin of potatoes directly underneath to catch the juices during cooking. Roast for 15 minutes per 1 lb 2 oz (about 1 hour for a joint this size), reducing the oven temperature after 20 minutes to 400°F/Gas Mark 6.
When the lamb is cooked, remove from the oven and allow to rest for 10 minutes before carving. Meanwhile, increase the oven heat and cook the potatoes for a further 10 to 15 minutes to crisp up. Garnish with fresh rosemary sprigs and serve immediately with the lamb.
After cooking, do not throw the juices from the roasting tray. It’s excellent for making your gravy, just add some stock and flour.