LOCAL CHEF RYAN BROKENBROW'S RECIPE
Leg of Lamb, Mint Sauce & Garlic Butter with Boulangère potatoes
Lamb at Easter is a classic. This dish uses the delicious roasting juices from the lamb to confit the slices of potatoes and onions sitting beneath it, soaking up all that concentrated flavour. Boulangère potatoes are a lighter version of Dauphinoise without using cream but still just as impressive and just as tasty.
Ingredients
- 1 x Medium Leg of Lamb
- 1 ½ kg x Floury Potatoes
- Such as Maris Piper
- 2 x White Onions
- Splash of Olive Oil
- 3 x Garlic Cloves
- 100g x Butter
- 3 tsp x Mint Sauce
- Seasoning
Chateau Val d'Or, Saint-Emilion Grand Cru, France
Print this recipe
Heat the oven 200C/180C Fan/gas mark 6.
Peel and finely slice the potatoes and onions then lay in alternating layers in a deep pan.
Season and add a splash of olive oil.
Make the butter by mixing it with the mint sauce and chopped garlic and seasoning together.
Score the lamb around ½ cm deep, this will make the flavoured butter permeate the meat.
Push the butter into each scored slit and then put on a wire rack and sit above the potatoes.
Bake for 80-90 minutes depending how you like your lamb. Allow the lamb to rest over the potatoes to catch every last drop of delicious juice.
