Roast Leg of Spring Lamb with Boulangère Potatoes

Name: Roast Leg of Spring Lamb with Boulangère Potatoes
Cuisine: Irish
Ingredients: 1 tbsp rapeseed oil; knob of butter; 3 onions, thinly sliced; 1.5 kg (3 lb) potatoes, peeled and thinly sliced; 4 fresh thyme sprigs, leaves stripped; 400 ml (14 fl oz) chicken stock; 1.75 kg (4 lb) leg of lamb; 3 garlic cloves, sliced; 2 fresh rosemary sprigs; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; wilted spinach, to serve

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

This dish is hassle free – perfect for a dinner party or Sunday lunch.

Ingredients

1 tbsp rapeseed oil
knob of butter
3 onions, thinly sliced

Europe
Ireland
Lunch
Dinner
Gluten-free

Method

Preheat the oven to 200°C (400°F/gas mark 6).

To make the boulangère potatoes, heat the oil in a frying pan with the butter and sauté the onions for 3–4 minutes over a medium heat, until softened but not coloured. Season to taste. Layer the potatoes, onions and thyme leaves in