Serves 8
4lb 8oz leg of lamb
4 garlic cloves, sliced
few rosemary sprigs
4lb 8oz large potatoes
2 onions, thinly sliced
1 pint chicken stock
2oz butter
Heat the oven to 190, 170 fan, gas mark 5. Cut small pockets into the skin and flesh of the 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, or scatter with thyme. Put in a roasting tin, season well with salt and black pepper, then cover with foil.
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.
Heat the stock and butter together, then pour over the potatoes. Cover the dish with foil and bake in the oven with the lamb for 1 hour. Uncover, put the lamb on top of the potatoes and roast uncovered for 45 mins more. Allow the lamb to rest before carving, for about 15 mins. Leave the potatoes in the oven until ready to serve.
4lb 8oz leg of lamb
4 garlic cloves, sliced
few rosemary sprigs
4lb 8oz large potatoes
2 onions, thinly sliced
1 pint chicken stock
2oz butter
Heat the oven to 190, 170 fan, gas mark 5. Cut small pockets into the skin and flesh of the 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, or scatter with thyme. Put in a roasting tin, season well with salt and black pepper, then cover with foil.
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.
Heat the stock and butter together, then pour over the potatoes. Cover the dish with foil and bake in the oven with the lamb for 1 hour. Uncover, put the lamb on top of the potatoes and roast uncovered for 45 mins more. Allow the lamb to rest before carving, for about 15 mins. Leave the potatoes in the oven until ready to serve.
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