Weeping Lamb With Boulangère Potatoes And Mint Sauce Recipes

WEEPING LAMB WITH BOULANGèRE POTATOES AND MINT SAUCE

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Using a small sharp pointed knife, make a series of small deep slits about 4cm/1½in apart all over the leg of lamb. Into each cut insert a sliver of garlic and a small sprig of rosemary, pressing them right down inside.
• Drizzle with the olive oil and a good sprinkling of salt, then set aside while you build the potato dish.
• Layer the potatoes and onions in a large ovenproof tray, seasoning each layer with salt and black pepper, and finishing with a layer of potatoes.
• Dot with butter, then pour over the stock and press down lightly.
• Put the roasting dish into the bottom of the oven, and place the lamb on a small wire rack on the oven rack directly above the potatoes (so that any juices from the lamb will 'weep' onto the potatoes below).
• Leave to roast for 1½ hours, or until the potatoes are cooked through, pressing the potatoes down into the cooking liquid every 30 minutes as it cooks.
• Pour the red wine and beef stock into a sauté pan or large frying pan and set over a medium heat, bring to the boil and cook for 30-45 minutes, or until reduced to a quarter of the original volume and is thickened to make a glossy gravy.
• Add a little knob of butter and check the seasoning.
• Remove the lamb from the oven when cooked to your liking and let it rest for 15 minutes before carving.
• Meanwhile heat the malt vinegar, sugar and a pinch of salt in a clean pan until just simmering, then add the mint and stir until wilted.
• To serve, carve the lamb and serve with the potatoes, gravy and mint sauce.