Roast lamb atop sliced potatoes with onions and peas. Give it a fancy French name and your Sunday lunch will taste even better.
- For the roasted leg of lamb and boulangère potatoes
- 2.7kg/6lb leg of lamb, bone in
- 50g/1¾oz butter, softened
- 50ml/1¾fl oz olive oil
- 6 large potatoes, peeled and sliced thinly
- 4 onions, sliced thinly
- salt and freshly ground black pepper
- 450ml/16fl oz chicken or lamb stock
- For the fricassée of onions and peas
- 50g/2oz butter
- 150g/5½oz frozen baby pearl onions
- 250g/9oz frozen peas
- 500ml/18fl oz chicken stock
- For the roasted leg of lamb and boulangère potatoes, preheat the oven to 230C/450F/Gas 8.
- Rub the meat with the softened butter and place it in a roasting tin.
- Pour a tablespoon or so of the olive oil over the meat and cook in the oven for about 30 minutes.
- While the meat is cooking, place the potatoes and onions in a bowl, toss together and season with salt and freshly ground black pepper.
- After 30 minutes, take the meat from the oven and lift it out of the tin.
- Layer the potatoes and onions into the fat in the tin and pour over the stock.
- Place a wire rack over the potatoes and onions and sit the lamb on top.
- Roast for about another hour, depending on how well you like your meat cooked. Allow the lamb to rest as long as you have cooked it.
- For the fricassée of onions and peas, heat a medium frying pan and add the butter. Once melted add the baby onions. Cook for 3-4 minutes, or until golden-brown all over.
- Add the peas, stir and add the stock. Cook for a few minutes, or until the onions have cooked through.
- To serve, slice the lamb and serve in shallow bowls. Place the potatoes alongside and add the onions and peas.