Anne Willan

Cassette d’Auvergne

Roast Leg of Lamb with Potatoes

Preparation info
  • Serves

    8

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

The juices from a leg of lamb give a delicious flavour to potatoes baked at the bottom of this casserole. The traditional accompaniments are colourful – green lentils, braised cabbage and baked red kidney beans.

Ingredients

250 g bacon, cut in lardons

Method

If the bacon is very salty, blanch* it. Generously butter a large shallow baking dish or casserole. Thinly slice the potatoes and mix with the lardons. Spread them in layers in the baking dish, sprinkling each layer lightly with pepper. Add enough broth just to cover the potatoes. Set the oven at very hot (230°C/450°F).

Trim off the skin and all but a thin layer of fat from the lamb. Ma