Cider Lamb Boulangere

Preparation time:   20 mins
Cooking time:          2 hrs 20 mins
Serves:                     8

What you need

1 John Penny leg of lamb, weighing about 2kg
1.8kg potatoes, peeled and finely sliced
1 large onion, finely sliced
300ml cider
300ml lamb or vegetable stock
50g butter, softened
4 cloves garlic, crushed
2tbsp fresh thyme, chopped

How to cook

Preheat the oven to Gas 4, 180ºC, fan 160ºC, 350°F.

Butter a large roasting tin, layer the potatoes and onions, season well. Pour over the cider and stock and cook for 20mins.

Meanwhile, mix the butter with the garlic and thyme, and season. Make about 8 deep cuts over the lamb, then using a teaspoon, push some of the butter mixture into the cuts. Spread the rest of the herby butter over the lamb.

Gently stir the potatoes, then place the lamb on a rack over the potatoes and roast for 2-2½ hours.

Leave to rest for 10mins before carving.

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