Roast Glazed Leg of Lamb, Boulangere Potatoes

Thu, 29 March 2018

Ingredients:

• 1 leg of lamb
• 1 Onion Sliced
• 2 Carrots Peeled & Diced
• 1 stick Celery (diced)
• 3 cloves garlic (crushed)
• Sprigs thyme & rosemary
• 200ml meat stock (Gravy granules would also be suitable)
• 100ml Red Wine
• 8 Rooster Potatoes (peeled & sliced)
• 2 Onions (Peeled &sliced)
• 100 ml Chicken Stock (stock cubes suitable)
• 100g butter

Method:

Lamb

• On a large very hot oiled pan, seal the leg of lamb on all sides to a golden brown colour
• Place in a roasting dish.

• In the pan used to seal the lamb, add sliced onion, carrots, celery with garlic, thyme & rosemary. Toss these in the pan for a couple of minutes.

• Add the meat stock (or gravy granules) and the red wine

• Pour the contents of the pan into the roasting tray around the lamb but not over it.Place in a moderate oven 180C/185C

• Baste the lamb with the juices from the roasting tray every 15 minutes for the first hour of cooking

• After 1 hour, turn the lamb and continue to cook for a further 30 minutes (basting throughout)

• Remove from the oven and allow to rest on a chopping board for 15 minutes

• When carving, always carve from the top, in the direction of the shin.

• Strain the juices from the roasting tray into a sauce boat to make delicious gravy

Boulangère Potatoes

• Brush a square oven dish with some of the melted butter. Add a layer of potato slices and on top of that a layer of onion slices, continue the layering process until all of the potato & onion is used.

• On the last layer, use potato only

• Pour in stock up to 2/3 level of the oven dish. Brush the remainder of the butter onto the top layer of potato

• Bake in a moderate oven at 160oC until Golden Brown ( 1 – 1 ½ hours )