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Roast Lamb with Boulangere Potatoes

Start your Boulangère Potatoes first, then use them as a base to roast your lamb on

Ingredients
1 lamb joint
Large potatoes equal in weight to the lamb
1 large onion
1 tbsp dried herbes de Provence (recipe after ingredients)
2 garlic cloves
50g/2oz butter
 
herbes de Provence recipe
2 tablespoons dried rosemary, 1 tablespoon fennel seed, 2 tablespoons dried savory, 2 tablespoons dried thyme, 2 tablespoons dried basil, 2 tablespoons dried marjoram, 2 tablespoons dried lavender flowers, 2 tablespoons dried Italian parsley, 1 tablespoon dried oregano, 1 tablespoon dried tarragon, 1 teaspoon bay powder. Add all ingredients to list

Directions
Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Store in an air-tight container between uses.
You can make this roast for two, using a small half shoulder, or as many as 12, with two legs of lamb. Just remember you need the same weight of potatoes as meat. Serve with redcurrant jelly rather than mint sauce.

Pre-heat the oven to 400F/200C/gas mark 6.
Peel the potatoes and slice thinly. Rinse them and soak in cold water. Peel, halve and finely chop the onion. Peel the garlic. Chop one garlic and thinly slice the other. Mix onion, chopped garlic and herbs.
Use half the butter to grease a large earthenware gratin-type dish or roasting pan. Fill with a third of the drained potatoes. Season with salt and pepper and scatter half the onion mixture over the top. Make another layer of potatoes and onion and finish with a layer of potatoes.
Smooth the surface of the potatoes and press down evenly with the flat of your hand. Dot with butter. Add enough boiling water to almost cover the potatoes. Cook them in the oven for 30mins, then turn up to 450F/230C/gas mark 8 for another 15 minutes – until the liquid has been absorbed, the potatoes are tender and the top is nicely browned.
 
Meanwhile, trim excess fat from the lamb. Make slashes in the meat and post the sliced garlic. Calculate the cooking time, allowing between 15 and 25 minutes per pound, depending on how pink you like your lamb.

Now place the joint on top of the potatoes and cook for 15 mins before returning temperature to earlier level. Turn meat at halfway point. Then remove the joint, keep it warm and allow it to rest for 15 minutes or more, leaving the potatoes in the oven.





 


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