James Martin dauphinoise potatoes with stuffed leg of lamb

James Martin dauphinoise potatoes with tender slices of lamb folded around a fragrant herb stuffing, roasted until juicy and golden. A drizzle of pan juices and a side of minted peas bring it all together for a Sunday meal that’s pure comfort but feels like a celebration.

By James Martin recipes
From Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.

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Rich in cream, butter, and lamb, this meal brings classic indulgence. While there’s plenty of protein and some potassium from potatoes, the fat and calories do bump the Nutri-Score down to a D. The minted peas on the side add a bit of green and lighten up the plate.

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Method

1. Preheat the oven and prep potatoes (15 mins, can be done ahead):
   Set the oven to 175°C (350°F), Gas Mark 3. Rinse and pat dry the potato slices—removing starch helps them bake up tender, not gluey.
2. Layer and season (10 mins):
   In a greased large ovenproof dish, lay the potatoes in overlapping layers. Sprinkle a bit of salt, pepper, and nutmeg over each as you go. It’s worth taking your time here – it builds flavour.
3. Mix and pour (5 mins):
   Whisk cream and milk together with a twist more salt, pepper, and nutmeg. Pour this evenly over the potatoes. Dot the top with little pieces of butter.
4. Bake and brown (1 hour 30 mins total; prep lamb while potatoes bake):
   Cover with foil and bake for 1 hour until tender. Remove foil and bake 30 minutes more for golden colour. Use this time to get your lamb ready.
5. Stuff and roll the lamb (20 mins):
   Lay the lamb skin-side down; season well. In a bowl, mix breadcrumbs, parsley, mint, lemon zest, anchovies, garlic, and beaten egg. Press the stuffing evenly over the inside of the lamb. Roll it up and tie every few inches with kitchen string.
6. Sear and start the roast (5 mins active, overlaps previous step):
   Sear the stuffed lamb in a hot, large frying pan for 2–3 minutes each side, just until beautifully coloured.
7. Roast to juicy perfection (1 hour 45 mins, overlaps dauphinoise baking):
   Place any reserved bones in a roasting tray, set the lamb on top, and pour in 200ml water. Roast at 175°C for 1¾–2 hours. Baste halfway through. Aim for an internal temp of 60–65°C if you like it pink, or cook longer for well done.
8. Rest and carve (20–30 mins, overlaps peas prep):
   When the lamb’s cooked, cover loosely with foil and let it rest. This keeps the juices in. After resting, snip off the string and carve into generous slices.
9. Pan sauce magic (5 mins):
   Skim extra fat from the roasting tray liquids. Put over low heat, bring to a gentle boil, then cook 2–3 minutes until flavoursome. Season to taste.
10. Minted peas, fresh and quick (5 mins):
    Boil peas in salted water 2 minutes, drain, toss in butter and chopped mint. Season and keep warm for serving.
11. To serve (ready in moments):
    Use a round cutter for neat dauphinoise portions, pile in the centre, top with slices of lamb, drizzle with pan juices, and spoon minted peas to the side. Stand back and enjoy the applause.

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Suggested Wine Pairing

• La Vieille Ferme Rouge 2022 – A juicy Southern French red bursting with blackberry and a touch of spice, which lifts the lamb and matches the creamy dauphinoise. Clean, smooth finish. Widely available at Sainsbury’s, Tesco, and Waitrose.
• Extra Special Côtes du Rhône 2021 (ASDA) – Ripe berries, supple body, soft tannins. The herbal notes in the stuffing sing with this blend, while the acidity tackles all that cheesy creaminess.
• Definition Côtes du Rhône Villages 2022 (Majestic) – Earthy, peppery, and loaded with red fruits, making it a joy alongside both the lamb and potatoes. A top choice under £12.

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What can you serve with this

1. Roasted root vegetables – Sweet carrots or parsnips add lovely earthiness and sweetness.
2. Braised red cabbage – Tangy crunch that cuts the richness like a dream.
3. Simple green bean salad – Crisp freshness and colour, bringing balance to the plate.
4. Classic gravy – If you want even more sauce to mop up the potatoes.
5. Warm crusty bread – For catching every last drop of creamy sauce and pan juice.

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FAQs for dauphinoise potatoes with stuffed leg of lamb

• Can I make the dauphinoise potatoes in advance? Yes, you can bake them ahead, then gently reheat—cover with foil to keep them moist.
• What’s the best potato for dauphinoise? King Edward or Maris Piper potatoes work perfectly due to their creamy texture when baked.
• How do I tie a stuffed leg of lamb? Use kitchen string at intervals—tie firmly, but not so tight you squeeze the stuffing out.
• Do I have to add anchovies to the stuffing? Not a fan? Just skip them or swap with chopped olives for a different savoury kick.
• How do I get a golden top on the dauphinoise? Remove the foil for the last 30 minutes of baking for that golden, bubbling finish.
• What’s the ideal cooking temp for lamb? Around 60–65°C for pink, up to 75°C for well done—using a thermometer helps.
• Can I freeze the lamb or potatoes? Leftovers freeze well. Wrap tightly and consume within a month for best texture.
• How should I slice the lamb? Let it rest, then use a sharp carving knife for neat, succulent slices.
• Can I use another herb in the stuffing? Sure! Try rosemary or thyme if you prefer different flavours.
• Will this work with boneless lamb? Yes, a boneless leg makes carving super easy—just adjust roasting time as it might cook faster.

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Nutri-score Health Check

This recipe receives a Nutri-score D, which leans toward the lower side of the healthy spectrum. The generous use of cream, butter, and lamb drive up saturated fat and calories, though the minted peas do add nutritional value. The Nutri-score has been calculated automatically from the recipe’s ingredients—use as a general guide, not a hard rule.

Positive Factors

• Fresh lamb – a good source of protein and key micronutrients.
• Peas and herbs – fibre, vitamins, and some iron.
• Potatoes – contribute potassium and slow-release carbs.

Negative Factors

• Double cream and butter – significant saturated fat and calories.
• Breadcrumbs – add refined carbs.
• Anchovies – a source of sodium.

Enjoy this meal as a weekend treat—pair with extra veggies for balance!