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Roasted Lamb Lyonnaise
Serves: 4
Preparation time: 20 minutes
Cooking time: 3 - 3¼ hrs
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Ingredients
- 850-900g New Zealand Lamb Leg Fillet End, frozen
- 650g potatoes, peeled and thinly sliced
- 1 tbsp sunflower oil
- 1 large onion, peeled and thinly sliced
- 2 garlic cloves, peeled and crushed
- 284ml carton double cream
- Salt and freshly ground black pepper
Instructions
1. Preheat the oven to 150C/300F/Gas 2. Unwrap the lamb and place in a lightly oiled shallow ovenproof dish or small roasting tin. Cover dish with foil and roast for 2½ hours.
2. After 2 hours bring a large saucepan of water to the boil. Add the potatoes, return to the boil and cook for 3-4 minutes until just tender. Drain in a colander under cold running water. Heat oil in a large frying pan and gently fry onion and garlic for 5 minutes, until softened.
3. Remove lamb from oven and transfer to a plate. Increase oven temperature to 200C/400F/Gas 6. Arrange a layer of potatoes in the ovenproof dish or tin used to roast the lamb. Season with salt and pepper. Top with a layer of onions and garlic. Continue layers until all the vegetables are used.
4. Pour cream over potatoes and return lamb to dish. Bake for 30-45 minutes until the potatoes are pale golden brown and bubbling. Serve with freshly cooked seasonal vegetables.