Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, roast lamb and boulangere potatoes. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Roast lamb and boulangere potatoes is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Roast lamb and boulangere potatoes is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can have roast lamb and boulangere potatoes using 10 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Roast lamb and boulangere potatoes:
- Make ready 1 kg half a leg of lamb
- Take 4 garlic cloves, sliced
- Prepare sprigs few rosemary
- Get sprigs few thyme
- Prepare 5 large baking potatoes sliced
- Take 2 onions, thinly sliced on onion granules 3 tbsp (I used)
- Prepare 500 ml chicken stock
- Prepare 50 g butter
- Prepare 3 tbsp olive oil
- Get Salt and pepper
Roughly layer the potatoes and onions in a roasting tray and put the lamb on top, skin-side up. Use a knife to pierce the lamb all over, then put a clove of garlic into each hole. 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.
Steps to make Roast lamb and boulangere potatoes:
- Heat the oven to 170 degrees fan. Let the lamb get up to room temperature. With a small sharp knife pierce the lamb leg with deep small holes and push in the garlic and Rosemary sprigs.
- Rub olive oil all over and season.
- In a large casserole dish rub the butter all over. This stops the potatoes from sticking.
- Slice the potatoes and place around in layers around the dish.
- Round and round layers with onion too.
- Pour on the stock, place the lamb leg on top.
- Cover with foil. Mid way check how the lamb is cooking and lift off the foil so the stock simmers down and the potatoes get crispy on the top. If the potatoes aren’t quite cooked lift out the lamb wrap with foil to rest (this is important) and put the potatoes in for another 10 minutes to crisp further!
- Serve ! Happy Easter !
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. Rub the meat with the softened butter and place it in a roasting tin. Pour a tablespoon or so of the. Check that the potatoes are tender if they turn the oven off and leave the potatoes in the oven with the door slightly open while the lamb rests.
So that’s going to wrap it up for this special food roast lamb and boulangere potatoes recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
