A delicious lamb main from Derry Clarke.


  • 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


  • 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 180°C/185°C
  • 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 a delicious gravy.
  • Boulangère Potatoes
  • In a square oven dish brush 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 160°C until Golden Brown.
  • Remove after one hour.

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