Garlic & herb roast lamb on boulangöre potatoes

• doses: SERVES 8
• tempo ativo: 30 mins
• tempo total: 2 hours 15 minutes

Ingredientes

2kg leg of lamb

4 garlic cloves, sliced

few rosemary sprigs

few thyme sprigs

2kg large potatoes, such as King Edward

2 onions, thinly sliced

600ml chicken stock

50g butter

Instruções

1 Heat oven to 190C/170C fan/gas 5. Cut small pockets into the skin and flesh of the leg of lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic and a few leaves of rosemary, and scatter with thyme sprigs. Put in a roasting tin, season well with salt and freshly ground black pepper, then cover with foil.

2 Peel and thinly slice the potatoes, rinse under the cold tap and pile into a large ovenproof dish or roasting tin. Toss with the onions, remaining slices of garlic and a good scattering of herbs.

3 Heat the stock and butter together, then pour over the potatoes. Cover the dish with foil and bake in the oven with the Iamb for 1 hr. Uncover, put the lamb on top ofthe potatoes and roast uncovered for 45 mins more. Allow the Iamb to rest before carving, for about 15 mins. Leave the potatoes in the oven (covered, if starting to brown too much) until ready to serve.