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Leg of lamb with boulangère potatoes

Leg of lamb with boulangère potatoes

If you’re wondering what to cook for the perfect Sunday family dinner, then look no further!

  • 1 leg/shoulder of lamb
  • 4 large potatoes, peeled and thinly sliced
  • 2 medium onions, thinly sliced
  • 4 sprigs of thyme, leaves picked
  • 5 cloves of garlic
  • 1 pint chicken stock

  • Preheat the oven to 130C.
  • Make small cuts into the lamb and push the garlic into the cuts.
  • Season the lamb with salt and pepper.
  • In a large frying pan, sauté the onions with the thyme, salt and pepper for about 8/10 minutes.
  • Place about 1/3 of the onion mix on the base in an oven proof dish following with a layer of potatoes, season with salt/pepper and repeat this process two more times.
  • Bring the chicken stock to the boil and pour over the potatoes to just cover them.
  • Place the lamb on top skin-side up.
  • Place in the oven for around 4 hours or until the potatoes are crisp on top and soft inside.
  • Remove the lamb from the oven, cover and leave it to rest for about 20 minutes.

To Serve:

Serve with some buttered greens.