Name: Garlic roast lamb with hotpot potatoes
Prep time: 25 min
Total time: 2 h 40 min
Yield: 8
Cuisine: British
Ingredients: 1.8kg part-boned leg of lamb; 5 garlic cloves sliced; a few rosemary sprigs; a few thyme sprigs, plus a few extra to serve; 50g butter; 2 large onions thinly sliced; 400g pack diced mutton or lamb shoulder, finely choppped; 2kg large potato such as King Edwards, thinly sliced; 300g carrot sliced at an angle; 3 tbsp plain flour; 700ml lamb or beef stock plus 450ml (optional); 2 tbsp Worcestershire sauce; steamed green beans and wilted spinach with nutmeg (optional), to serve

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Garlic roast lamb with hotpot potatoes

Garlic roast lamb with hotpot potatoes

Sara Buenfeld

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Serves 8

Easy

Prep: 25 mins

Cook: 2 hrs and 15 mins

Plus resting

A star rating of 4.2 out of 5.5 ratingsRate

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A leg of lamb stretches to feed a crowd of up to eight, especially when combined with sliced potatoes and carrots in gravy

Freezable

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Ingredients

Nutrition

Units:

MetricUS

1.8kg part-boned leg of lamb
5 garlic cloves

sliced
a few rosemary

sprigs
a few thyme

sprigs, plus a few extra to serve
50g butter
2 large onions

thinly sliced
400g pack diced mutton or lamb

shoulder, finely choppped
2kg large potato

such as King Edwards, thinly sliced
300g carrot

sliced at an angle
3 tbsp plain flour
700ml lamb or beef stock

plus 450ml (optional)
2 tbsp Worcestershire sauce
steamed green beans

and wilted spinach with nutmeg (optional), to serve

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Nutrition: per serving

kcal712
fat31g
saturates15g
carbs52g
sugars6g
fibre7g
protein55g
salt0.5g

low

Method

step 1

Heat oven to 190C/170C fan/gas 5. Cut small pockets into the skin and flesh of the 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 leaves of rosemary. Stuff some more inside the lamb, with some thyme, where the bone has come from. Put in a roasting tin, season well and cover with foil.
step 2

Melt half the butter in a large frying pan. Fry the onions, stirring frequently, until softened and golden. Tip into a second large roasting tin. Cook the chopped mutton or lamb in the pan until brown. Add to the onions in the tin, and toss with the potatoes, carrots, remaining garlic and herbs (chopped), 2 tbsp of the flour and some 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 with the lamb for 1 hr.
step 4

Uncover both the lamb and the hotpot, and cook for 45 mins more until the potatoes are golden and cooked all the way through. 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 5

Drain the fat from the lamb’s roasting tin, reserving the juices. Put the tin on the heat and stir in the remaining flour. Pour in 450ml boiling water or stock and stir until thickened to a gravy. Cut the hotpot into 8 and lift onto warmed plates. Carve the lamb into thick slices and place on top, then spoon round a little gravy. Serve with the green beans and spinach – add a little grated nutmeg to the spinach, if you like.

Recipe from Good Food magazine, April 2013

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A star rating of 4.2 out of 5.5 ratings

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