Recipe: Roast Lamb with Boulangère Potatoes

Boulangèrepotatoes 450

Serves: 8
Time: 2 Hours
Level: Easy


  • 1 leg of lamb (around 2kg)
  • 1 lemon, zested
  • 4 cloves of garlic, finely chopped
  • Small bunch of thyme
  • 50g butter, softened
  • Olive oil
  • 1.5kg Maris Piper potatoes, peeled and thinly sliced (use a processor or mandolin)
  • 300ml chicken stock, boiling

For the gravy:

  • Butter
  • 2 onions, peeled and sliced
  • 1 tbsp plain flour
  • 250ml red wine
  • 600ml lamb stock
  • 1 tbsp redcurrant jelly
  • 2 sprigs of thyme


1. Heat the oven to 220C (fan) or gas 7. Make deep incisions all over the meaty side of the leg of lamb using a small knife. Mix the lemon, garlic and some thyme leaves and push the mixture into the incisions made in the lamb. Spread the butter over the meat and season well.

2. Toss the potatoes with 1 tbsp olive oil, 2 tsp thyme leaves and season. Arrange in a shallow baking dish or tin. Mix the rest of the butter with the stock and pour over the potatoes. Put the lamb on top and roast for 20 minutes.

3. Turn the heat down to 180C (fan) or gas 4 and continue to cook for a further 1 hour 15 minutes. If you want the potatoes a bit more browned on top, take out the lamb and rest and put the potatoes back at a higher temperature for 15 minutes. 

4. While the lamb is cooking, make the gravy. Heat the butter in a saucepan, add the onions and cook until golden brown. Add the flour and cook for a futher 30 seconds. Pour in the red wine, bring to the boil and reduce by half. Add the stock and thyme and simmer until reduce 1/4. Add the redcurrant jelly and cook for 5 minutes. Strain and serve with the lamb. 

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