How To Slow Roast Lamb on Boulangère Potatoes

Name: How To Slow Roast Lamb on Boulangère Potatoes
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 4+
Ingredients: 1 half leg of lamb or shoulder on the bone; 1.5kg waxy potatoes, such as Desiree, peeled and thinly sliced; 2 extra large brown onions, cut in half & finely sliced; Few rosemary sprigs; 1 tsp. fresh thyme leaves; 6 x cloves garlic; 400ml light chicken or lamb stock; Extra virgin olive oil to drizzle; Sea salt & freshly ground black pepper

15 mins
5 hours
medium
4+

Recipe by

Jeff Baker

Ingredients

1 half leg of lamb or shoulder on the bone
1.5kg waxy potatoes, such as Desiree, peeled and thinly sliced
2 extra large brown onions, cut in half & finely sliced
Few rosemary sprigs
1 tsp. fresh thyme leaves
6 x cloves garlic
400ml light chicken or lamb stock
Extra virgin olive oil to drizzle
Sea salt & freshly ground black pepper

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Method

slow roast lamb on boulangère potatoes recipe ingredients

Preheat the oven to 160°C or 140°C fan assisted (gas 3).
Place the lamb fat side up. Use a knife to pierce the lamb all over, then put a little sprig of rosemary into each hole.
In a large bowl mix together the potatoes, onions, garlic and thyme leaves together, then season with sea salt and pepper.
Layer the potatoes and onions in a roasting tray with the final layer being potatoes and reserve the stock, then place the lamb on top, skin-side up.
Pour over the stock then a drizzle of olive oil and sprinkle some sea salt over. Place in the oven and roast the lamb covered for 4 hours, frequently basting with the stock until the lamb is tender.
Increase the oven temperature to 200°C or 180°C fan assisted (gas 6) and roast uncovered for the final 30 minutes until golden brown, basting a couple more times.
Remove the tray from the oven, cover it with foil and leave the lamb to rest for 20 minutes before serving.