📝 About This Recipe
Hailing from the French countryside, 'Pommes Boulangère' translates to 'potatoes from the baker,' referencing a time when villagers brought their dishes to the local bakery to cook in the residual heat of the bread ovens. In this elevated version, a succulent leg of lamb is roasted directly atop a bed of sliced potatoes, onions, and herbs, allowing the rich meat juices to saturate the vegetables. The result is a dual-layered masterpiece: tender, pink lamb paired with potatoes that are silky on the bottom and shatteringly crisp on top.
🥗 Ingredients
The Lamb
- 2.5 kg Bone-in Leg of Lamb (trimmed of excess fat and brought to room temperature)
- 6 cloves Garlic (peeled and sliced into slivers)
- 4 sprigs Fresh Rosemary (leaves picked and roughly chopped)
- 3 tablespoons Olive Oil (extra virgin)
- to taste Sea Salt & Black Pepper (generous seasoning is key)
The Boulangère Potatoes
- 1.5 kg Maris Piper or Yukon Gold Potatoes (peeled and sliced into 3mm rounds)
- 3 large Yellow Onions (thinly sliced into half-moons)
- 1 tablespoon Fresh Thyme (leaves only)
- 50 g Butter (melted)
- 500 ml Lamb or Chicken Stock (high quality, warmed)
- 2 pieces Bay Leaves (tucked into the potatoes)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F/Gas 6). Remove the lamb from the refrigerator at least 45 minutes before cooking to ensure an even roast.
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2
Using a sharp paring knife, make small, deep incisions all over the leg of lamb. Stuff each hole with a sliver of garlic and a pinch of chopped rosemary.
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3
Rub the entire surface of the lamb with olive oil, then season aggressively with sea salt and freshly cracked black pepper. Set aside while you prepare the base.
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4
In a large bowl, toss the sliced potatoes and onions with the thyme leaves, melted butter, and a generous amount of salt and pepper until every slice is coated.
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5
Layer the potato and onion mixture into a large, deep roasting tin. Arrange them relatively flat, but allow some edges to poke up to catch the heat and become crispy.
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6
Pour the warm stock over the potatoes. It should come about halfway up the sides of the potatoes; they shouldn't be fully submerged.
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7
Place a wire roasting rack directly over the potatoes and sit the lamb leg on top. This allows the fat and juices to drip directly into the potatoes as it roasts.
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8
Place the tray in the center of the oven and roast for 30 minutes to get a good sear on the meat and start the potato crisping process.
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9
Reduce the oven temperature to 160°C (320°F). Continue roasting for approximately 1 hour and 15 minutes for medium-rare (an internal temp of 55-60°C or 130-140°F).
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10
Check the potatoes halfway through the remaining time; if the top layer is browning too quickly, cover the tray loosely with foil.
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11
Once the lamb reaches your desired doneness, remove the meat from the rack and transfer it to a warm carving board.
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12
Tent the lamb loosely with foil and let it rest for a full 20 minutes. This is crucial for the juices to redistribute, ensuring tender meat.
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13
While the lamb rests, increase the oven heat back to 200°C and return the potatoes to the oven for 10-15 minutes to finish crisping the top layer and thickening any remaining stock.
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14
Carve the lamb into thick slices and serve directly alongside a generous helping of the golden, savory potatoes.
💡 Chef's Tips
For the best texture, use a mandoline to slice the potatoes uniformly so they cook at the same rate. Don't wash the sliced potatoes; the natural starch helps thicken the stock into a silky glaze. If the lamb is browning too fast but isn't cooked inside, protect it with a 'cap' of kitchen foil. Always rest the meat; cutting too early will cause the juices to run out, leaving the lamb dry and the potatoes soggy. Substitute half the stock with a dry white wine for a more sophisticated, acidic flavor profile.
🍽️ Serving Suggestions
A glass of bold, earthy Bordeaux or a spicy Syrah pairs beautifully with the richness of the lamb. Serve with a side of steamed seasonal greens or buttered peas with mint to cut through the richness. A dollop of homemade mint sauce or redcurrant jelly provides a sweet-tart contrast. A simple arugula salad with a lemon vinaigrette offers a refreshing palate cleanser between bites.