Waitrose and Partners
Roast lamb with boulangère-style vegetables

Roast lamb with boulangère-style vegetables

Innovation and development chef Paul Gamble creates a simple one-tray roast that is quick to prepare, then slow cooks in the oven until tender and succulent.

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  • Serves6
  • CourseMain meal
  • Prepare20 mins
  • Cook4 hrs
  • Total time4 hrs 20 mins
  • Plusresting

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Ingredients

  • 2kg British lamb whole leg
  • 6 cloves garlic, halved lengthways
  • 6 anchovy fillets in olive oil from a 50g can, drained (optional)
  • 6 sprigs, rosemary
  • 2 tbsp Essential Olive Oil

For the vegetables

  • 8 large Maris Piper potatoes
  • 5 large carrots
  • 1 swede
  • ½ x 20g pack thyme, leaves picked
  • 4 garlic cloves, chopped
  • 100g butter, cubed, plus extra for greasing
  • 500ml fresh chicken stock

Method

  1. Make 12 x 2cm incisions in the lamb with the point of a small sharp knife. Push half a garlic, half an anchovy (if using) and half a sprig of rosemary into each cut. Repeat until all the garlic, anchovies and rosemary are used up. Rub the lamb with the oil and season. Set aside. Preheat the oven to 160ºC, gas mark 3.

  2. Peel and thinly slice the potatoes and carrots. Peel and quarter the swede, then thinly slice. Keep all the vegetables separate. Mix the thyme and garlic into the potatoes and season.

  3. Grease a large roasting tin or ovenproof dish with butter and spread a layer of potatoes on the bottom. Add layers of swede and carrot, with layers of potatoes in between, until all the swede and carrots are used up. Finish with a layer of potatoes.

  4. Pour over the chicken stock and scatter with the cubed butter. Place the lamb on top and cover the tin with foil. Roast in the oven for 3 hours, then remove the foil and cook for 1 hour more, or until the meat and vegetables are tender and golden. Allow to rest for 10 minutes, loosely covered with the foil.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,837kJ/ 942kcals

Fat

48g

Saturated Fat

23g

Carbohydrates

69g

Sugars

16g

Fibre

10g

Protein

54g

Salt

1g

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