Roast leg of lamb with wild garlic dauphinoise

Name: Roast leg of lamb with wild garlic dauphinoise
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Yield: 6
Ingredients: 2.2 kg leg of lamb; 1½ tbsp olive oil; 1.2 kg large waxy potatoes (such as Regal Red), peeled; 1 clove/s garlic, thinly sliced; 3 sprig/s rosemary, picked into smaller sprigs; 450 ml double cream; 300 ml whole milk; 50 g Cooks’ Ingredients Frozen Wild Garlic; 25 g unsalted butter, cut into small cubes

If you want a proper dauphinoise, steer clear of cheese! Wild garlic provides a subtle earthiness that goes well with the lamb.

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Serves6
CourseMain meal
Prepare20 mins
Cook2 hrs 20 mins
Total time2 hrs 40 mins

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2.2kg leg of lamb
1½ tbsp olive oil
1.2kg large waxy potatoes (such as Regal Red), peeled
1 clove/s garlic, thinly sliced
3 sprig/s rosemary, picked into smaller sprigs
450ml double cream
300ml whole milk
50g Cooks’ Ingredients Frozen Wild Garlic
25g unsalted butter, cut into small cubes

Preheat the oven to 230ºC, gas mark 8. Put the lamb in a large roasting tin and rub with the oil; season. Roast for 20 minutes until golden brown, turning over halfway. Meanwhile, thinly slice the potatoes to 2-3mm thick (use a mandolin if you have one).
Remove the lamb from the oven and reduce the temperature to 160ºC, gas mark 3. Use a sharp knife to make around 15 incisions all over the leg of lamb. Stuff alternate slits with a slice of garlic or a rosemary sprig. Return to the oven and roast for 30 minutes.
Meanwhile, mix the cream, milk and wild garlic in a jug; season, then pour into a large, heavy-based pan and bring up to a gentle simmer. Stir in the sliced potatoes, then cook gently over a low heat for 5 minutes; season again if needed. Carefully spoon the mixture into a roughly 24x24cm deep ovenproof dish, making sure everything is spread out evenly. Dot with the cubes of butter, cover tightly with foil and put on a large baking tray; set aside.
Baste the lamb, then return to the oven with the dauphinoise and cook for a further 1 hour, ensuring all surfaces of the meat are thoroughly cooked and browned. If you like the lamb medium and blushing pink, take it out and set aside to rest; if you want it well done, cook for another 20-30 minutes. While the lamb is resting, preheat the grill to high and remove the foil from the potatoes. Grill for 5 minutes, or until bubbling and golden. Carve the lamb and serve with the dauphinoise and spring cabbage.

Typical values per serving when made using specific products in recipe