Leg of Lamb Boulangere

This classic French lamb dish, which translates as ‘leg of lamb baker-style’, is a break away from the traditional turkey and a great alternative to roasting a bird for Christmas Day. We use organic lamb from the Wilson brothers, fed on wild herbs and heather up in the Ingram Valley.

Leg of Lamb Boulangere
  • Adjust quantities to the size of your lamb:
  • leg of lamb
  • garlic cloves
  • rosemary
  • olive oil
  • sea salt
  • For the Boulangère potatoes:
  • potatoes, medium (roughly two per person), sliced
  • onions (half an onion per person), sliced
  • stock
  • butter
  • sea salt and freshly ground black pepper
  • For the gravy:
  • lamb bones
  • mirepoix of vegetables (roughly chopped onion, celery, carrot and leeks)
  • red wine
  • water
  • bay leaf
  • cornflour
  1. To prepare the lamb, take a sharp knife and make 2-3cm incisions in the flesh.
  2. Push a peeled clove of garlic and a small piece of rosemary into each of the holes.
  3. Rub the lamb with olive oil and sprinkle with sea salt.
  4. Preheat the oven to 160C/Gas 3.
  5. Layer the potatoes and onion in an ovenproof serving dish.
  6. Fill the dish nearly to the brim with seasoned stock.
  7. Top the dish with a few slices of butter.
  8. Place the lamb on an oven rack with the potatoes directly underneath so that the meat juices will fall onto the potatoes as the lamb roasts.
  9. Roast for mins per 450g plus 15 mins.
  10. When the lamb is cooked allow it to rest for at least 10 mins.
  11. For the gravy: Roast a few lamb bones until brown then add a mirepoix (chopped selection as listed in ingredients) of vegetables and brown gently.
  12. Place into a pan and add a splash of red wine, cover with water and add a bay leaf.
  13. Simmer for a couple of hours, topping up with water when needed.
  14. After a couple of hours, strain the sauce, reduce and thicken with a little cornflour as needed.

Red Cabbage
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