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French leg of lamb with boulanger potatoes

French Leg of Lamb with Boulanger Potatoes

French leg of lamb with boulanger potatoes
5th March, 2017

I've previously published a 7 hour lamb recipe and was reminded by my brother-in-law about this beautiful dish which he far prefers

As it's a one pan dish for your meat and potatoes, I usually serve with some peas


  • 2kg leg of lamb
  • 6 cloves of garlic, sliced
  • Rosemary sprigs
  • Oil
  • Salt and Pepper to season
  • 2kg Potatoes
  • 2 onions
  • 400 ml chicken or lamb stock
  • 75g butter, cubed


    Preheat the oven to 190C

    While the oven heats up, slice the shards of garlic and tear small sprigs of rosemary

    Pierce the lamb leg numerous times all along and stuff each piercing with a shard and a sprig. You won't use all the garlic so don't worry. That'll go with the spuds

    Rub the leg of lamb with oil and then season with salt and pepper

    Now thinly slice the potatoes and onions and either arrange neatly in layers in a large roasting tray or throw them in and give them a quick mix with the remainder of the garlic

    Pour over your choice of stock and then stud with cubes of butter over the top

    Place the lamb leg on top of the potatoes, cover tightly with foil and place into the oven

    After an hour, remove the tin foil from the lamb and place back in the oven

    After 45 minutes to an hour, take out the oven, remove the lamb from the tray and cover with tin foil to rest and stay warm. Pop the potatoes back into the oven for another 15/20 minutes until the top starts to lightly brown

    Serve straight away