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Roast leg of lamb with wild garlic dauphinoise

Roast leg of lamb with wild garlic dauphinoise

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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Ingredients

  • 2.2kg leg of lamb
  • 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

Method

  1. 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).

  2. 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.

  3. 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.

  4. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,822kJ/ 918kcals

Fat

61g

Saturated Fat

33g

Carbohydrates

37g

Sugars

5.6g

Fibre

4.1g

Protein

53g

Salt

0.8g

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