Watch Neven's Christmas at Adare on RTÉ One at 8pm on Thursday, 14th of December.
Ingredients
Serves 6-8
- 4 large garlic cloves
- finely grated rind of 1 lemon
- 2 tbsp chopped fresh rosemary
- 2 tbsp chopped fresh thyme
- 2 tsp ground cumin
- 1 tsp paprika
- 8 tbsp extra virgin olive oil
- 1 x 3kg leg of Quality Assured lamb, boned & well-trimmed (butterflied) roughly 5cm(2in) thick
- juice of 2 lemons
Boulangère Potatoes
- 2 onions, thinly sliced
- 3 garlic cloves, peeled and crushed
- 1.5kg potatoes, peeled and thinly sliced to approximately 5mm thick
- 4 fresh thyme sprigs, leaves stripped
- 400ml vegetable or stock
Method
- Place the garlic, lemon rind, herbs, cumin, paprika, salt, pepper and olive oil in a mini chopper and blend to a smooth paste
- Using a sharp knife, make holes all over the lamb, then rub in the paste, pushing it into the holes.
- Transfer the lamb to a shallow dish (or a turkey bag) and add the lemon juice. Chill overnight to marinate.
- The next day, take the lamb out of the fridge about 1 hour before you want to cook it.
- Preheat the oven to 180°C/350°F/Gas Mark 4
For The Boulangère Potatoes
- Heat the oil in a frying pan with the butter and sauté the onions and garlic for 3–4 minutes over a medium heat, until softened but not coloured. Season to taste.
- Layer the potatoes, onions, garlic and thyme leaves in a large roasting tin large enough to fit the leg of lamb
- Season each layer as you go and finish with an attractive overlapping layer of the potatoes.
- Pour over the stock and set to one side.
- Remove the lamb from the marinade and place onto top of the boulangère potatoes
- Place in the oven and roast for 45-50 minutes. If browning too quick, cover with tinfoil.
- Remove from the oven and allow to rest for 15-20 minutes before serving.
