Leg of Lamb à la Boulangère

Serves 6-8

INGREDIENTS

2 kg leg of lamb

4 cloves garlic

A few rosemary sprigs

A few thyme sprigs

A small bunch of parsley

2 kg large potatoes, thinly sliced

2 red onions, thinly sliced

600 ml chicken stock (preferably homemade)

50 g butter

METHOD

Preheat the oven to 200ºC.

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 sprigs of rosemary and thyme.

Place the leg in a roasting tin and season well with salt and freshly ground black pepper. Cover with foil.

In a large ovenproof dish or roasting tin, arrange the sliced potatoes, onions, remaining slices of garlic and a good scattering of herbs.

Heat up the stock and butter together, then pour it over the potatoes. Cover the dish with foil and bake in the oven next to the lamb for 1 hour. Uncover, put the lamb on top of the potatoes and roast uncovered for 45 more minutes. Allow the lamb to rest for about 15 minutes before carving. Leave the potatoes in the oven (covered, if starting to brown too much) until ready to serve.

Serve with Broccoli Pea Mash - bonus recipe below.

Broccoli Pea Mash

INGREDIENTS

1 broccoli head, cut into small florets and finely diced stalk

1 clove garlic

3/4 cup water

1/2 tsp salt

250 g frozen peas, defrosted

1 1/2 tbsp roughly chopped mint leaves

2 tsp butter

METHOD

In a pot, steam the broccoli and garlic covered for 6 minutes, until tender. Make sure the broccoli has enough water so it does not stick to the bottom of the pot.

Add peas to the pot and remove from heat and allow to steam, covered, for another 5 minutes.

Add all the remaining ingredients to the pot, season with salt and pepper, and mash well. Cover to keep warm.

Bon appétit! Served on my “Impromptu” dinner plate.