Chef Ryan's Recipe

Leg of Lamb, Mint Sauce & Garlic Butter with Boulangère potatoes

Serves 4 1 hour and 40 minutes

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.

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This recipe was produced by Ryan Brokenbrow

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Ryan Brokenbrow

Long Description

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
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Chateau Val d'Or, Saint-Emilion Grand Cru, France

Wine pairing selected by: Kelli Coxhead - The Wine Shop
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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
  1. Heat the oven 200C/180C Fan/gas mark 6.

  2. Peel and finely slice the potatoes and onions then lay in alternating layers in a deep pan.

  3. Season and add a splash of olive oil.

  4. Make the butter by mixing it with the mint sauce and chopped garlic and seasoning together.

  5. Score the lamb around ½ cm deep, this will make the flavoured butter permeate the meat.

  6. Push the butter into each scored slit and then put on a wire rack and sit above the potatoes.

  7. 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.

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