Roast lamb with boulangère-style vegetables

Name: Roast lamb with boulangère-style vegetables
Prep time: 20 min
Total time: 4 h 20 min
Yield: 6
Ingredients: 2 kg 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

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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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

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.
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.
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.
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.

Typical values per serving when made using specific products in recipe