Ingredients
Serves 6
- 1 leg of lamb (2kg approx. weight)
- 8 large rooster potatoes
- 2 brown onions
- Handful fresh thyme
- Handful fresh Rosemary
- 100g butter
- 6 cloves garlic
Method
- Preheat oven to 150c
- Peel your potatoes and slice about 2 cm thick using a knife or mandolin, place in a bowl
- Peel and slice the onions the same size, set aside.
- Melt the butter and pour onto the sliced potatoes, season heavily with sea salt and black pepper. Tear the thyme leaves off the stalks and add this as well before mixing, make sure the potatoes are covered in the seasoning and butter.
- Layer the potatoes across the base of a large oven proof dish, follow this with a layer of onions, then more potatoes. Continue this until the tray is filled.
- To prepare the leg of lamb, stab 6 holes across the surface using a small knife, fill the holes with a whole garlic clove and a sprig of rosemary. Season the meat with salt and place on top of the potatoes in the tray
- Cover with tinfoil and roast in the oven for 3.5 hours at 150c. Now, remove the tinfoil and increase the heat to 230c for a further 30 mins to caramelise the meat and potatoes.
- Carve the lamb and serve alongside the potatoes with a green salad.
