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Roasted Leg of Lamb with Boulangère Potatoes and a Fricassée of Onions and Peas

Roast lamb atop sliced potatoes with onions and peas for a sophisticated and flavorful French-inspired Sunday lunch.

DinnerLambPotatoesFrenchRoastSunday Roast
Estimated Nutrition
Calories
1779.5
kcal / serving
7118 kcal total
Carbs
65.1g
per serving
260.4 g total
Fat
106.3g
per serving
425.2 g total
Protein
140.6g
per serving
562.5 g total
Cook Time
95
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
g
Butter
softened
50
g
Butter
for fricassee
Liquids
450
ml
Chicken Stock
or lamb stock
500
ml
Chicken Stock
for fricassee
Meat
2.7
kg
Leg Of Lamb
bone in
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
50
ml
Olive Oil
Vegetables
6
piece
Potatoes
peeled and sliced thinly
4
piece
Onions
thinly sliced
150
g
Pearl Onions
frozen
250
g
Peas
frozen

Method

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