Roast leg of spring lamb and boulangére potatoes

The new season's lamb needs only very simple cooking with rosemary and garlic to bring out its sweet, delicate flavour. It works perfectly with classic boulangère potatoes - and I've kept the gravy simple too, letting those delicious roasting juices work their magic.

Serves 6 - 8, 30 mins preparation, 1hour 45 mins cooking


  • 1 leg spring lamb on the bone (ask your butcher to knock the tip of the shank off to help with carving and for great presentation)
  • 2 tablespoons olive oil
  • ½ bulb garlic, peeled and cut into thin strips
  • Small bunch rosemary
  • Sea salt
  • Milled black pepper
  • 2 tablespoons plain flour
  • ¾ pint boiling water

For the boulangere potatoes

  • 500ml stock (lamb, beef or chicken)
  • 35g unsalted butter
  • 1.5kg Desiree potatoes, peeled and thinly sliced
  • 2 small onions, peeled and thinly sliced
  • 1 teaspoon picked thyme leaves
  • Salt and milled black pepper

Large oven-proof dish


  1. Preheat the oven to 200°C/gas mark 6.
  2. Rub the leg of lamb with olive oil. Using a sharp knife, make incisions into the skin of the lamb and press a slice of garlic and a small sprig of rosemary into each incision.
  3. Place in a roasting tin and sprinkle with sea salt and milled black pepper. Roast for 30 minutes.
  4. Whilst the lamb is cooking, place the stock in a pan, bring to the boil and leave to stand. Grease the base and edges of the oven-proof dish using half the butter. Arrange the potatoes, overlapping slightly to cover the base of the dish. Sprinkle with a thin layer of onions and thyme leaves. Season with a little salt and pepper. Repeat the process and finish with a layer of potatoes on the top. Pour the stock over and dot the remaining butter on top.
  5. Reduce the heat to 180°C/gas mark 4, cover the lamb with tin foil to protect the rosemary from burning and place the potatoes in the oven.
  6. Carry on cooking for 1 hour. Remove from the oven and place the lamb on a suitable dish to rest in a warm place.
  7. To make the gravy, remove the excess fat from the roasting tin and place in a bowl, leaving the roasting juices in the tin. Add the flour to the bowl and mix it into a smooth paste.
  8. Add the boiling water to the roasting juices and mix well over a low heat. Once it is boiling, thicken by whisking in the flour paste a little at a time.
  9. Cook for a further two minutes. Place the lamb on top of the potatoes and gravy on the side to serve.

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