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Roasted Stuffed Leg of Lamb with Boulangère Potatoes

Mushroom-stuffed leg of lamb served with neat rounds of potatoes cooked in lamb juices and chicken stock.

Dinner Lamb Potatoes Christmas Roast

Estimated Nutrition

Calories

1530.1

kcal / serving

6120.5 kcal total

Carbs

38.2g

per serving

152.8 g total

Fat

96.4g

per serving

385.4 g total

Protein

130.3g

per serving

521.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Clarified Butter

Butter

for greasing

GrainsCereals

Breadcrumbs

fresh white

Liquids

450

Chicken Stock

Meat

100

Lamb Mince

2.5

Leg Of Lamb

bone out

NutsSeeds

Tarragon

finely chopped picked leaves

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

Vegetables

Onion

finely chopped

100

Mixed Wild Mushrooms

piece

Potatoes

thinly sliced

piece

Onions

thinly sliced

Method

Preheat the oven to 200°C.

Fry 75g onions in 25g butter until soft, add tarragon, and set aside in a bowl.

Brown the lamb mince in clarified butter, season, and drain excess fat.

Combine the cooked mince and 25g breadcrumbs with the onion mixture.

Fry the mushrooms until tender, season, and add to the stuffing bowl.

Mix the stuffing ingredients thoroughly and allow to cool slightly.

Place stuffing inside the lamb leg and fold to seal.

Secure the lamb leg with kitchen string at regular intervals.

Brown the lamb on all sides in a hot frying pan.

Toss sliced potatoes and remaining sliced onions in a bowl with seasoning.

Layer potatoes and onions into a buttered dish and add 450ml stock.

Roast lamb at 200°C for 15 minutes over the potatoes, then lower to 180°C for 60-75 minutes.

Rest the lamb for 20-30 minutes before removing the string.

Keep the potato dish warm and covered with foil.

Cut potato circles using a round cutter for the center of each plate.

Carve the lamb, place over potatoes, and drizzle with pan juices.

made with
a toodle. project