Poached lamb in milk

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 6–8


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the poached lamb

  • 2kg/4lb 8oz lamb leg, bottom bone removed and top bone in
  • 40g/1½oz butter
  • 10 sage leaves, chopped
  • 1 litre/1¾oz full-fat milk
  • 4 bay leaves
  • 3 heads garlic, cloves separated
  • 1 nutmeg, for grating
  • salt and freshly ground black pepper

For the roasted potatoes

  • 4 tbsp olive oil, plus extra for drizzling
  • 1kg/2lb 4oz new potatoes, left whole if small or cut in half
  • 2 bay leaves
  • 4 garlic cloves
  • 100g/3½oz spinach
  • 4 baby artichokes, peeled and thinly sliced