Easter is just around the corner, and while it may have become synonymous with chocolate overload, it’s also a time to gather family and friends for a Sunday feast of roast lamb!
This Easter why not add a little French flavour to your roast lamb by cooking it alongside boulangère potatoes. Lighter and healthier than Dauphinois, these potatoes are just as impressive. Your guests will be sure to exclaim ‘ooh la la’! These potatoes are named boulangère because in France they were given to the local baker to cook slowly in a bread oven.
Garlic & herb roast lamb on boulangère potatoes
- Leg of lamb (2kg should serve eight guests)
- 4 garlic cloves, sliced
- Fresh sprigs of rosemary & thyme
- 2 kg potatoes
- 2 onions
- 600 ml light stock
- 50 gm butter
- Heat your oven to 190C/170C fan. Pierce the lamb with the point of a sharp knife and stuff each opening with a slice of garlic and small rosemary sprigs, scatter with thyme and season well with salt and black pepper. Place in your roasting dish and cover with foil.
- Peel and thinly slice your potatoes and place in a large ovenproof dish. Slice the onions and add toss these with the potatoes, any remaining slices of garlic and a good scattering of your fresh herbs.
- Heat the stock and butter together, then pour over the potatoes. Cover the dish with foil and bake in the oven with the lamb for 1 hr.
- Uncover your potatoes, place the lamb on top and continue to roast uncovered for a further 45 minutes.
Serve with a chilled bottle of No. 1 Rosé. Bon Appétit!