Roast lamb atop sliced potatoes with onions and peas. Give it a fancy French name and your Sunday lunch will taste even better.
Ingredients
- For the roasted leg of lamb and boulangère potatoes
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- 2.7kg/6lb
leg of lamb, bone in - 50g/1¾oz
butter, softened - 50ml/1¾fl oz
olive oil - 6 large
potatoes, peeled and sliced thinly - 4
onions, sliced thinly salt and freshly ground black pepper - 450ml/16fl oz chicken or
lamb stock
- 2.7kg/6lb
- For the fricassée of onions and peas
-
- 50g/2oz
butter - 150g/5½oz frozen baby pearl
onions - 250g/9oz frozen
peas - 500ml/18fl oz
chicken stock
- 50g/2oz
Preparation method
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For the roasted leg of lamb and boulangère potatoes, preheat the oven to 230C/450F/Gas 8.
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Rub the meat with the softened butter and place it in a roasting tin.
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Pour a tablespoon or so of the olive oil over the meat and cook in the oven for about 30 minutes.
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While the meat is cooking, place the potatoes and onions in a bowl, toss together and season with salt and freshly ground black pepper.
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After 30 minutes, take the meat from the oven and lift it out of the tin.
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Layer the potatoes and onions into the fat in the tin and pour over the stock.
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Place a wire rack over the potatoes and onions and sit the lamb on top.
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Roast for about another hour, depending on how well you like your meat cooked. Allow the lamb to rest as long as you have cooked it.
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For the fricassée of onions and peas, heat a medium frying pan and add the butter. Once melted add the baby onions. Cook for 3-4 minutes, or until golden-brown all over.
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Add the peas, stir and add the stock. Cook for a few minutes, or until the onions have cooked through.
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To serve, slice the lamb and serve in shallow bowls. Place the potatoes alongside and add the onions and peas.