James Martin dauphinoise potatoes with stuffed leg of lamb

Method

For the Potato Dauphinoise:

1. Preheat the oven:
   Set your oven to 175°C (350°F) or Gas Mark 3.
2. Prepare the potatoes:
   Rinse the potato slices under cold water to remove excess starch. Drain them well and pat them dry with kitchen paper.
3. Layer the potatoes:
   Arrange the potato slices in a large ovenproof dish, seasoning each layer with salt, freshly ground black pepper, and nutmeg.
4. Make the cream mixture:
   Whisk together the cream and milk in a bowl, seasoning it with salt, pepper, and nutmeg.
5. Assemble the dish:
   Pour the milk mixture over the potatoes and dot the top with small pieces of butter. Cover the dish with aluminum foil.
6. Bake:
   Place the dish in the preheated oven and bake for about an hour, or until the potatoes are just tender.
7. Uncover and brown:
   Carefully remove the aluminum foil and return the dish to the oven for an additional 30 minutes, or until the top is golden-brown. Once done, remove the dish from the oven and keep it warm.

For the Stuffed Leg of Lamb:

1. Prepare the lamb:
   Lay the lamb on a clean work surface, skin-side down. Season it with salt and freshly ground black pepper.
2. Make the stuffing:
   In a bowl, mix breadcrumbs, parsley, mint, lemon zest, anchovies, and garlic. Season with salt and pepper. Add the beaten egg and stir until well combined.
3. Spread the stuffing:
   Spread the stuffing mixture evenly over the lamb. Roll up the lamb and tie it at intervals with kitchen string.
4. Sear the lamb:
   Heat a large frying pan and sear the lamb on both sides for 2-3 minutes, or until golden-brown.
5. Roast the lamb:
   Place the reserved bones in a flameproof roasting tray and place the lamb leg on top. Pour water over the lamb and cook in the oven for 1¾-2 hours, or until it reaches your desired level of doneness.
6. Rest and carve:
   Remove the lamb from the oven, let it rest in a warm place for 20-30 minutes, and then remove the string. Carve the lamb into slices.
7. Make the sauce:
   Skim off some of the fat from the cooking juices. Place the tray on the stovetop, bring it to a boil, and simmer for 2-3 minutes. Season with salt and pepper.
8. Prepare the peas:
   Cook the peas in boiling salted water for 2 minutes, then drain. Return them to the pan, add butter and mint, and season with salt and pepper.
9. Serve:
   Use a round cutter to stamp out rounds of the dauphinoise potatoes and place them in the center of serving plates. Top with several slices of lamb and spoon over some of the reduced cooking juices. Serve the peas alongside.