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Lamb Boulangere

  • Lamb Boulangere image 
  • 3 1/2 - 4 kg leg of lamb
  • A few sprigs of rosemary
  • 2 cloves garlic, sliced
  • Salt and ground black pepper
  • 2 tbsp olive oil
  • Knob of butter
  • 1 large onion, sliced
  • 900g small potatoes (scrubbed or peeled)
  • 300ml beef or lamb stock

 

Prep time: 20 mins, Cook time: 2 hours, Serves: 6-8

1. Pre-heat the oven to 170 degrees C / 150 degrees C fan oven / Gas mark 3.

2. Put the leg of lamb on a board, and using a sharp knife at a slight angle, puncture it all over. Push a sprig of rosemary and slice of garlic into each puncture point. Season well.

3. Heat the oil and butter in a large pan and cook the onion quickly, along with any remaining garlic, until just softened. Transfer to a roasting tin with the potatoes, seasoning, and a few more sprigs of rosemary.

4. Lay the lamb on top, then pour over the stock, cover with foil and cook for about 2 hours, basting occasionally. If you like, remove the cover for the last 15 minutes or so to crisp up the meat or potatoes.

5. Slice and serve with the potatoes and steamed vegetables.

Editor's note: This lamb dish produces so much of its own juices, but if you wish to serve it with gravy here's our top tip:

Drain of the juices into a saucepan and place over a medium heat. Add a small glass of red wine and a spoonful of redcurrent jelly. Bring to the boil and simmer for a couple of minutes to burn off the alcohol. Mix 1 tsp of cornflour with 2 tbsp cold water and stir in. Simmer until syrupy, then season to taste. Serve in a jug alongside the lamb.

Find this recipe and more in the Ideal Home Show Cookbook.

 

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