1 leg of lamb (about 3 lb (1.4 kg)
3 lb (1.4 kg) potatoes, peeled, thinly sliced
2 onions, peeled and thinly sliced
5 fl oz (150 ml) chicken stock
2 garlic cloves, peeled and cut into slivers
sprig of rosemary
3 lb (1.4 kg) potatoes, peeled, thinly sliced
2 onions, peeled and thinly sliced
5 fl oz (150 ml) chicken stock
2 garlic cloves, peeled and cut into slivers
sprig of rosemary
method
1. Preheat oven, weigh meat and calculate cooking time.
2. Wipe with damp kitchen paper. Layer potatoes, onions and seasoning in roasting tin, ending with layer of overlapping potatoes.
3. Pour over stock, make slits in skin of meat and insert slivers of garlic and the rosemary.
4. Place meat on potatoes and sprinkle over salt. Roast for 20 min per pound gas mark 5 (190°c) 375°f.
5. If potatoes become dry, top up with a little stock — by the end of cooking time potatoes should have absorbed it all.
2. Wipe with damp kitchen paper. Layer potatoes, onions and seasoning in roasting tin, ending with layer of overlapping potatoes.
3. Pour over stock, make slits in skin of meat and insert slivers of garlic and the rosemary.
4. Place meat on potatoes and sprinkle over salt. Roast for 20 min per pound gas mark 5 (190°c) 375°f.
5. If potatoes become dry, top up with a little stock — by the end of cooking time potatoes should have absorbed it all.
serving amount
serves 6
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