Lamb Boulangere

Lamb Boulangere

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Servings: 6
Calories: 410


  • 1 small leg of lamb
  • 2 cloves of garlic
  • 1 sprig of fresh rosemary
  • 1 1/2 lb potatoes
  • 8 oz onions
  • salt and pepper
  • 1/2 pint hot water
  • 1 beef bouillon cube stock cube
  • a little chopped parsley


  • Heat the oven to 375°F (190°C) mark 5.
  • Trim any excess fat from the lamb. Peel the garlic, cut it into thin slivers and press them into the lamb.
  • Tie the sprig of rosemary over the lamb.
  • Peel the potatoes and cut into thick slices.
  • Peel and thinly slice the onions and mix with the potatoes.
  • Place them in a shallow heatproof dish, season well with salt and pepper and arrange the lamb on top.
  • Crumble the beef bouillon cube, blend with the hot water and pour over the meat and vegetables.
  • Cover with foil and roast in the oven for 30 minutes per lb (450g) plus an extra 30 minutes.
  • After the first hour remove the foil, baste the meat and vegetables and return them to the oven to continue cooking.
  • When the meat is cooked, untie the rosemary and place a fresh sprig on top.
  • Sprinkle the vegetables with chopped parsley and serve straight from the dish in which it was cooked.
Calories: 410 kcal
Carbohydrates: 24 g
Protein: 52 g
Fat: 11g
Saturated Fat: 4 g
Cholesterol: 152 mg
Sodium: 318 mg
Potassium: 1227 mg
Fiber: 3 g
Sugar: 3 g
Vitamin A: 3 IU
Vitamin C: 25 mg
Calcium: 40 mg
Iron: 5 mg
Ingredients Lamb, Leg of Lamb
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