Garlic Roast Lamb with Hot-Pot Potatoes
A leg of lamb stretches to feed a crowd of 6, especially when combined with sliced potatoes, sweet onions and roasted carrots. This BBC Good Food recipe is wholesome and indulgent. The perfect Easter Sunday lunch recipe, with a fraction of the washing up.
Method
Based on 6 servings, adjust as needed.
Step 1
Heat oven to 190°C/170°C fan/gas 5. Cut small pockets into the skin and flesh of the leg of lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic, using 3-4 of the cloves, and a few springs of rosemary. Season well and leave to one side.
Step 2
Melt half the butter in a large frying pan. Fry the onions, stirring frequently, until softened and golden. Add the remaining chopped garlic and rosemary and cook for a further few minutes with plenty of black pepper. Tip into a large roasting tin and toss with the sliced potatoes, carrots, thyme, flour and more seasoning.
Step 3
Pour the stock into the frying pan, then add the Worcestershire sauce and the remaining butter. When melted and boiling, pour over the potatoes, cover with foil and bake for 50 minutes.
Step 4
While the potatoes are cooking, heat the frying pan once again and add a drizzle of oil. Once hot, seal the leg of lamb on its fat side until golden brown (this will take roughly 6-8 minutes). Turn the lamb and cook for a further 4-5 minutes.
Step 5
Uncover the hotpot and place the sealed lamb on top of the potatoes. Cook for a further 50 mins (uncovered) until the potatoes are golden and cooked all the way through and the lamb is pink. Allow the lamb to rest for 15 mins before carving. Leave the potatoes in the oven (covered if starting to brown too much) until ready to serve.
Step 6
Cut the hotpot into 8 and lift onto warmed plates. Carve the lamb into thick slices and place on top. Serve with steamed green beans and mint sauce, if you like.
- Ingredients
- Based on 6 servings
-
2 tbsp Mint Sauce, to serve 1x Sainsbury's Mint Sauce 250ml -
2 Sprigs Rosemary 1x Sainsbury's Fresh Packed Rosemary 20g -
4 Sprigs Thyme, plus a few extra to serve 1x Sainsbury's Bunched Thyme 20g -
750g Boneless Leg Of Lamb 1x Sainsbury's British or New Zealand Lamb Boneless Leg (Approx. 750g) (500g-750g) -
50g Butter 1x Sainsbury's British Butter, Salted 250g -
2kg Potato, peeled and thinly sliced 1x Sainsbury's Maris Piper Potatoes 2kg -
3 Carrot, peeled and sliced at an angle 3x Sainsbury’s Carrots Loose -
2 tbsp Plain Flour 1x Sainsbury's Plain Flour 500g -
5 Garlic Cloves, sliced 1x Sainsbury's Garlic -
700ml Lamb Stock 1x Knorr Stock Cubes Lamb 8x10g -
2 tbsp Worcestershire Sauce 1x Lea & Perrins Worcester Sauce 150ml -
2 Onions, peeled and thinly sliced 1x Sainsbury's Onions Loose -
400g Steamed Green Beans 2x Sainsbury's Extra Fine Beans 200g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g