This week Karen would like to share her ‘signature dish’, using either a half or full leg of lamb, depending on how many you are feeding! Someone recently complimented her dish by saying that it was an ‘explosion of flavours’. This is because the lamb is impregnated with rosemary and garlic slivers, and the potatoes are sprinkled with fresh thyme. Try this at the weekend as a special Saturday or Sunday dinner/roast.
You can’t fail because it doesn’t suffer from overcooking, so you can prepare it, and put it in the oven to cook for two or three hours and forget it for a while. Always check that your oven is coping. with some green vegetables.
Choose a large pan or casserole with lid. Your roasting tin will do fine.
LEG OF LAMB AND POTATOES BOULANGER
1/2 leg or full leg of lamb ( it’s cheaper to buy two halves in Aldi!)
Enough sliced potatoes to half fill your pan ( the more the merrier!)
About 4 sliced carrots
2 sliced onions
Chicken stock ( enough to come up to the potatoes in the pan) Use two stick cubes.
Sprigs of rosemary…cut into inch long pieces
Sprigs of thyme….leaves removed from the stem.
3-4 cloves of garlic sliced into slivers
Salt and pepper
Preheat the oven to 200 degrees.
Peel and slice enough potatoes to 3/4 fill your pan
Peel and slice the carrots and onions and add to the potatoes….mix them up.
Add the thyme leaves and mix together, adding salt and plenty of black pepper.
Prepare your lamb, by using a small sharp knife and pushing it into the flesh all over and under the leg of lamb. ( holes about 1” apart)
Put a sliver of garlic and a rosemary sprig into each of the holes.
Place the lamb on top of the potatoes/carrots and pour over the chicken stock, up to just where you can see it reaching the top layer of potatoes. ( don’t cover them)
Sprinkle salt and pepper over the lamb and cover the whole dish with a tight fitting lid.
Cook for 20 mins in a hot oven to get it going, and then turn it down to 170 /160 depending on how long you want it to cook. It should take about 2 hours, but you can choose to cook it lower and slower if you are going out.
After a couple of hours, test the lamb to make sure it’s cooked and tender. A meat fork should easily go into the meat.
Carefully lift off the meat. ( if you are not ready to eat, then wrap the leg in tinfoil to keep warm)
Now, you can choose to leave the juices with the potatoes or drain most of it off and thicken in a separate pan, and serve as gravy. ( use 2 tbs. cornflour, mixed with a splash of cold water in a cup, then stir it into the boiling stock….this makes gravy….add a touch of gravy browning too)
I prefer to thicken and serve the gravy separate.
When you are ready to serve the dish, shred the lamb by pulling it off the bone with two forks. When it’s all shredded, return it to the top of the potatoes and serve.
Your guests or family can serve themselves from the dish.
Serve with green beans or broccoli.
Absolutely yummy and once you’ve made it you will easily remember how to do it again.
Next time you could use a shoulder of pork. Wonderful but different flavours!