151min 4 ppl
Gigot d'Agneau Boulangère
183 minutes
4 people
Hardover 60 min or 12+ steps
183 min · 8 steps
Hard: over 60 min or 12+ steps
680 kcalper person
Protein 58g
Carbs 38g
Fats 28g
About this dish
Set directly on a bed of anchovy-spiked potatoes and onions, this whole leg of lamb bastes the vegetables with its own rendered fat and juices as it roasts, the classic boulangère technique that produces meat of extraordinary tenderness and potatoes with a lacquered, deeply savoury crust. Studded with garlic and rosemary and roasted to a rosy 63°C, it's a one-dish Sunday roast carved straight at the table over its own potatoes.
Allergy Info
Dairy, Sulphites, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic cloves4 thinly sliced, 2 crushed6 cloves
- Rosemary sprigsneedles stripped and roughly chopped2 sprigs
- Waxy potatoesCharlotte or Desiree, peeled and sliced 3mm thick1.2 kg
- White onionshalved and thinly sliced3 large
- Flat-leaf parsleyfinely chopped, to serve1 small bunch
Meat & Poultry
- Bone-in leg of lambwhole, approximately 2kg2 kg
Dairy & Eggs
- Unsalted butter30 g
Tins & Jars
- Anchovy fillets in oildrained6 fillets
- Lamb or Chicken Stockgood-quality, hot500 ml
Spices & Seasonings
- Thyme sprigsleaves stripped4 sprigs
- Flaky sea salt2 tsp
- Black pepperfreshly ground1 tsp
Oils & Condiments
- Olive oil3 tbsp
- Dry white wine150 ml
Utensils
- Small sharp knife
- Wide ovenproof roasting dish
- Meat thermometer
- Aluminium foil
Method
1
Remove the lamb from the refrigerator. Using a small sharp knife, cut 20 deep incisions all over the leg. Into each incision, push a sliver of garlic and a small pinch of rosemary. In a small bowl, crush the anchovies with the crushed garlic, remaining rosemary, thyme, 2 tbsp olive oil, 1 tsp salt, and the pepper into a rough paste, then rub it all over the lamb.
Approx. 20 minutes
2
Leave the lamb uncovered at room temperature for 1 hour to allow the aromatics to penetrate and the meat to temper evenly.
Approx. 5 minutes
3
Preheat the oven to 220°C, or 200°C for a fan oven, or 425°F. In a wide ovenproof roasting dish roughly 30 x 25cm, melt the butter with the remaining 1 tbsp olive oil over medium heat. Add the onions and cook, stirring occasionally, for 12-15 minutes until softened and beginning to turn golden at the edges.
Approx. 15 minutes
4
Remove from the heat. Layer the sliced potatoes over the onions, overlapping them like tiles, seasoning each layer lightly with the remaining salt. Pour the white wine and hot stock over the potatoes — the liquid should come about two-thirds of the way up the potato layers.
Approx. 8 minutes
5
Set the rubbed lamb leg on top of the potatoes, bone-side down. Roast in the hot oven for 20 minutes until the lamb surface is deeply browned and beginning to crust.
Approx. 20 minutes
6
Reduce the oven temperature to 180°C, or 160°C for a fan oven, or 350°F and continue roasting for a further 90 minutes, or until a meat thermometer inserted into the thickest part of the leg away from the bone reads 63°C for a rosy, pink interior.
Approx. 90 minutes
7
Transfer the lamb to a warm plate, tent loosely with foil, and rest for 20 minutes. Return the potatoes to the oven uncovered for this 20-minute rest period to allow the top layer to crisp and any remaining liquid to reduce to a glossy, concentrated jus.
Approx. 20 minutes
8
Carve the lamb into generous slices at the table directly over the boulangère potatoes. Scatter with flat-leaf parsley and serve immediately from the roasting dish.
Approx. 5 minutes
