Leg of lamb and potato bake

Recipe from: 1/25/1990 12:00:00 AM
Ingredients 22
Servings 6
Time

Ingredients

  • MEAT
  • 7
    ml
    salt
  • freshly ground black pepper to taste
  • 15
    ml
    fresh rosemary (chopped), or
  • 5
    ml
    dried rosemary
  • 2
    kg
    leg of lamb
  • 15
    ml
    lemon juice
  • POTATO BAKE
  • 6
    large potatoes, peeled and thinly sliced
  • 1
    large onion, thinly sliced
  • 2
    cloves garlic, chopped
  • 15
    ml
    butter
  • 15
    ml
    cooking oil
  • 10
    ml
    salt
  • freshly ground black pepper to taste
  • 1
    sprig fresh or
  • 5
    ml
    dried thyme
  • 1
    sprig fresh or
  • 5
    ml
    dried rosemary
  • 250
    ml
    chicken stock
  • 250
    ml
    milk
  • 50
    ml
    Parmesan cheese (optional)
 

Method

 
Preheat the oven to 160 ºC (325 ºF). Rub the meat with salt, black pepper and rosemary. Sprinkle with lemon juice and place on the rack of a roasting tin with the fatty side up. Medium rare: 20-25 minutes for every 500 g and 20 minutes extra. Well done: 25-30 minutes for every 500 g and 25 minutes extra. Start cooking the potatoes one hour before the meat is to be served. Arrange half the potatoes in a thin layer in the roasting tin to be used for the meat. Sauté the onion and garlic in the heated butter and oil until transparent. Spoon the onion on top of the potato. Arrange the remaining potato in a layer on top of the onion. Sprinkle with salt and black pepper. Tie the herbs in a bunch and place on top of the potatoes (if using dried herbs, sprinkle on top of the potato with the salt and black pepper). Heat the milk and stock together and pour over the potato. Sprinkle Parmesan cheese on top. Place the meat rack with the leg of lamb above the potato and roast for another hour or until the potato and meat are done. Spoon the potato onto a meat platter and place the leg of lamb on top. Garnish with sprigs of fresh herbs. Serves 6.
 

Read more on: bake  |  roast  |  lamb
 

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