Roast Glazed Leg of Lamb, Boulangère Potatoes

A delicious lamb main from Derry Clarke.

Ingredients


  • 1 leg of lamb
  • 1 onion sliced
  • 2 carrots (peeled & diced)
  • 1 stick celery (diced)
  • 3 cloves garlic (crushed)
  • sprigs thyme & rosemary
  • 200 ml meat stock (gravy granules would also be suitable)
  • 100 ml red wine
  • 8 rooster potatoes (peeled & sliced)
  • 2 onions (peeled &sliced)
  • 100 ml chicken stock (stock cubes suitable)
  • 100 g butter

Method

  1. On a large very hot oiled pan, seal the leg of lamb on all sides to a golden brown Colour.
  2. Place in a roasting dish.
  3. In the pan used to seal the lamb, add sliced onion, carrots, celery with garlic, thyme & rosemary.
  4. Toss these in the pan for a couple of minutes.
  5. Add the meat stock (or gravy granules) and the red wine.
  6. Pour the contents of the pan into the roasting tray around the lamb but not over it.
  7. Place in a moderate oven 180°C/185°C
  8. Baste the lamb with the juices from the roasting tray every 15 minutes for the first hour of cooking.
  9. After 1 hour, turn the lamb and continue to cook for a further 30 minutes (basting throughout).
  10. Remove from the oven and allow to rest on a chopping board for 15 minutes.
  11. When carving, always carve from the top, in the direction of the shin.
  12. Strain the juices from the roasting tray into a sauce boat to make a delicious gravy.
  13. Boulangère Potatoes
  14. In a square oven dish brush with some of the melted butter.
  15. 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.
  16. On the last layer, use potato only.
  17. Pour in stock up to 2/3 level of the oven dish.
  18. Brush the remainder of the butter onto the top layer of potato.
  19. Bake in a moderate oven at 160°C until Golden Brown.
  20. Remove after one hour.




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