Gigotd’agneau a la Boulangere

Gigotd'agneau a la Boulangere

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Servings: 6
Calories: 498


  • 1 leg of lamb about 3 lb
  • 3 lb 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


  • Preheat oven, weigh meat and calculate cooking time.
  • Wipe with damp kitchen paper. Layer potatoes, onions and seasoning in roasting tin, ending with layer of overlapping potatoes.
  • Pour over stock, make slits in skin of meat and insert slivers of garlic and the rosemary.
  • Place meat on potatoes and sprinkle over salt. Roast for 20 min per pound gas mark 5 (190°c) 375°f.
  • If potatoes become dry, top up with a little stock — by the end of cooking time potatoes should have absorbed it all.
Calories: 498 kcal
Carbohydrates: 43 g
Protein: 54 g
Fat: 11g
Saturated Fat: 4 g
Cholesterol: 153 mg
Sodium: 163 mg
Potassium: 1701 mg
Fiber: 6 g
Sugar: 3 g
Vitamin A: 14 IU
Vitamin C: 48 mg
Calcium: 52 mg
Iron: 6 mg
Ingredients Lamb, Leg of Lamb
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