Lefty - Another great tip for roasting a leg of lamb...

In your roasting tin make a layer of Boulangère potatoes, it is like dauphinoise potatoes but with stock instead of cream, in this context the latter can be too rich.

You want to layer very thinly sliced potatoes, then thinly sliced onions, season (not too heavy with the salt as it soon adds up and thyme, keep doing this till you've got an inch or so. Now add chicken stock (ideally a fresh one) till just over halfway up the potatoes. Stick you leg of lamb right on top and slow roast.

You should get really fluffy potatoes (King Edwards or Maris Piper) in the middle with a great crisp top. The beauty of this is all the favour from the lamb drips down making it absolutely delicious.

comment by The Droog (U17596)
posted 51 minutes ago
Lefty - Another great tip for roasting a leg of lamb...

In your roasting tin make a layer of Boulangère potatoes, it is like dauphinoise potatoes but with stock instead of cream, in this context the latter can be too rich.

You want to layer very thinly sliced potatoes, then thinly sliced onions, season (not too heavy with the salt as it soon adds up and thyme, keep doing this till you've got an inch or so. Now add chicken stock (ideally a fresh one) till just over halfway up the potatoes. Stick you leg of lamb right on top and slow roast.

You should get really fluffy potatoes (King Edwards or Maris Piper) in the middle with a great crisp top. The beauty of this is all the favour from the lamb drips down making it absolutely delicious.

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At first that sounded difficult, but that sounds lovely. As its Christmas may as well go the extra yard. Nice one

I think it is a Tom Kerridge recipe if you need to Google it.

Already gooled it:

http://www.sainsburysmagazine.co.uk/recipes/mains/item/tom-kerridge-slow-roast-lamb-with-boulangere-potatoes

Thanks Droog, may give it a trial run with a smaller peace of lamb

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